Medium

Shiitake loaf with chistorra cream

Name: Shiitake loaf with chistorra cream
Prep time: 30 min
Cook time: 65 min
Total time: 95 min
Yield: 8 servings
Cuisine: Home-style, Spanish
Ingredients: 500 g Shiitake mushrooms; 300 g Spring Onion (150 g loaf and 150 g sauce); 9 g Garlic (3 g loaf and 6 g mushrooms); 600 ml Cream (500 ml loaf and 100 ml sauce); 250 g Egg (5 medium eggs, shelled); 5 g Plain flour (for the tin); 50 g Extra virgin olive oil (20 g loaf, 10 g sauce and 20 g mushrooms); 100 g Txistorra; 100 ml Beef stock; 300 g Shimeji mushrooms; 4 g Parsley; 0.5 g Black pepper; 3 g Salt

Total time1 h 35 min Preparation and possible waiting 30 min · Cooking 1 h 5 min

Preparation and possible waiting: 30 min · Cooking: 1 h 5 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings8

Allergens

Cereals containing gluten: Ingredient to check: Plain flour. Egg: Ingredient to check: Egg. Milk: Ingredient to check: Cream. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Plain flour, Beef stock.

Rating Not yet rated

Savoury mushroom loaf with creamy chistorra sauce and sautéed shimeji mushrooms.

Jump to steps

30 minpreparation and possible waiting

1 h 5 mincooking

8servings

3.293 kcalwhole recipe

412 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 35 min Preparation and possible waiting 30 min · Cooking 1 h 5 min

Preparation and possible waiting: 30 min · Cooking: 1 h 5 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Starter 1 to 2 hours Home-style

Allergens

View full classification 24 tags

Diet

Omnivorous

Dietary requirements

Nut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Starter

Meal

LunchDinner

Preparation

BakingSautéingBoiling

Appliances

OvenFrying panBlender

Cuisine

Home-styleSpanish

Season

All year round

Occasion

WeekendFor guests

Nutrition

Low carbohydrate

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Starter

Meal

Lunch · Dinner

Total time

1 to 2 hours

What you need

Ingredients

Let’s get cooking

Method

Soften 150 g chopped spring onion and 3 g garlic in 20 g oil for 6 minutes.
Add shiitake without tough stalks and cook for 8 minutes. Cool slightly, then blend with 500 ml cream, eggs, salt and pepper.
Line a 1.2-litre loaf tin with baking paper and dust with flour.
Preheat the oven to 160°C. Pour in the mixture and bake in a water bath (set the moulds inside an ovenproof dish with hot water halfway up their sides, keeping water out of the filling) at 160 °C for 45–55 minutes until set and the centre reaches 71 °C. Rest for 15 minutes before unmoulding.
Cook the remaining spring onion in 10 g oil with the sliced chistorra for 8 minutes. Add the stock and remaining 100 ml cream and simmer for 10 minutes. Blend the sauce.
Sauté the remaining garlic and shimeji with tough bases removed in 20 g oil for 7–8 minutes. Cut the loaf into eight portions and serve with the sauce, mushrooms and parsley.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.