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Belly with mushrooms and texturized stock



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  • 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.


  • 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

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