This user has shared his fabulous recipe for Pedro Ximénez mushrooms with which we can surprise everyone at home. According to what he says, he leaves us with a very simple and very rich recipe that we can make with very few ingredients and little difficulty, so don’t wait any longer and try to make this easy and healthy recipe for Pedro Ximénez mushrooms like real professionals.
Ingredients to make Mushrooms with Pedro Ximénez:
- 3 potatoes
- 1 purple potato
- 250 grams of mushrooms
- 250 grams of Mushrooms
- Peter Jimenez
- 1 pinch of rosemary
- 1 pinch of thyme
- Olive oil
- 1 bay leaf
- Cornstarch
How to make Pedro Ximénez Mushrooms:
The first thing we have to do to prepare these Pedro Ximénez mushrooms is to cut the potatoes into rectangles about 3 cm thick, then fill a pot with olive oil, enough to cover the potatoes, add the rosemary, the bay leaf and the thyme to the oil and heat over low heat. When the oil is bubbling but not boiling, add the potatoes and cook them at that temperature until they are done, approximately 30-45 minutes (on very low heat). This is called candied potatoes. Once done, drain them carefully (they break easily) and reserve them for later. While the Pedro Ximénez mushroom potatoes are confit, we cut the purple potato into very thin slices and fry them until crisp in a pan with plenty of oil, as if they were French fries. Next, we sauté the mushrooms and when they are a little tender, add the Pedro Ximénez, enough so that there is some broth left, and then add a little cornstarch dissolved in cold water to thicken the broth of the mushrooms to Pedro Ximénez.
To present the mushrooms to Pedro Ximénez, the candied potato is placed below everything, on top we add the mushrooms with the sauce and finally, the crispy purple potatoes. ET voila!
