Belly with mushrooms and texturized stock

Elaboration

• Finely chop the onion and garlic and sauté in the mild olive and sesame oil.
• Meanwhile, clean and slice the 500 g of mushrooms. When the onion and garlic have softened, add them. When most of the water has evaporated, add the Balfegó Thai stock and cook until the mushrooms soften.
• Add the nutmeg and reduce the heat. Add the butter and miso, stirring constantly, and leave to simmer for 10 minutes.
• Add a pinch of xanthan gum to give the mixture a good texture and finish by grinding the whole thing together.
• Grill the belly and cut it into slices about 2 cm thick. Repeat the process with the 3 small mushrooms. Cut them in half and grill them with oil.
• Finally, place the belly and mushrooms on a plate. Pour the cream in the middle and serve.