Ingedients:
Olive oil
Mushrooms
salt and pepper
Spanish paprika (you can find it in William Sonoma or Tienda.com. It has a special smoky flavor.)
Head of roasted garlic
Piece of bread, toasted or fried in olive oil.
A whole chili pepper cut in pieces. Traditionally this recipe is a very spicy dish. You can add more chili if you want.
This delicious meal is perfect for the season we have right now. This is a very traditional dish coming from my home region of Extremadura, Spain. It has the mixture of two different cultures, the Moorish and the South American. All you have to do is go to a nice market and buy fresh oyster mushrooms. In a pot, heat olive oil making sure is not too hot when adding a teaspoon of Spanish paprika and a piece of chili pepper, if desired to be spice. Immediately after that, add the mushrooms, cleaned and cut into pieces. Let them cook for 10-15 minutes adding water if needed or until mushrooms are tender or soft. Meanwhile, roast a head of garlic on your stove in contact with the flame and set aside. Toast or fry a piece of bread in a pan and set aside. In a wooden pistil and mortar mash a teaspoon of cumin seeds, add the roasted garlic and fried bread and smash very well. When done, add a little bit of water and vinegar to the mixture. Pour the mixture in the pot with the mushrooms. Cook everything together for another 15 or 20 minutes and add water if needed. Five minutes before removing from the stove you can poach 2-3 eggs on top of the mushrooms to make the recipe more nutritious.....and voilá!!! a delicious setas en caldereta have been made!!! Buen provecho!!!! and Bon appetit!!!!....
Comments