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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.
Ingredients
- 400ml of Balfegó Thai stock
- 80gr of Balfegó belly
- 500gr of mushrooms
- 10gr of sesame oil
- 1 onion
- 3 small mushrooms
- 50gr of white miso
- 20gr of butter
- Xantana
- Nutmeg
- Salt
