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 time95 min Preparation + cooking

This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.

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

30 minprep

65 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: 95 min Preparation + cooking

This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.

Recipe characteristics

Omnivorous Starter 1 to 2 hours Home-style

Nut-free and 6 more Indicative dietary requirements

View full classification 23 tags

Diet

Omnivorous

Dietary requirements

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

Dish type

Starter

Meal

LunchDinner

Preparation

BakingSautéing

Appliances

OvenFrying panBlender

Cuisine

Home-styleSpanish

Season

All year round

Occasion

WeekendFor guests

Nutrition

High in protein

Total time

1 to 2 hours

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

Recipe characteristics

Dish type

Starter

Meal

Lunch · Dinner

Total time

1 to 2 hours

What you need

Ingredients

Shiitake mushrooms 500 g
Spring Onion 150 g loaf and 150 g sauce 300 g
Garlic 3 g loaf and 6 g mushrooms 9 g
Cream 500 ml loaf and 100 ml sauce 600 ml
Egg 5 medium eggs, shelled 250 g
Plain flour for the tin 5 g
Extra virgin olive oil 20 g loaf, 10 g sauce and 20 g mushrooms 50 g
Txistorra 100 g
Beef stock 100 ml
Shimeji mushrooms 300 g
Parsley 4 g
Black pepper 0.5 g
Salt 3 g

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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. Pour in the mixture and bake in a water bath 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.