AuthortapasonlinePluma with wild mushrooms and muscatel - another dish with pluma ibérica, this time combined with mushrooms and muscatel wine. Any mushrooms can be used but wild mushrooms, oyster or shitake give the best results. A sweet sherry or port may be substituted for the muscatel.
500g of pluma ibérica
300g of mushrooms chopped
50ml of muscatel wine
large pinch of sea salt
large pinch of black pepper
2 tablespoons of olive oil
1
Season the pluma on both sides with salt and pepper.
2
Heat one tablespoon of oil in a frying pan and fry the pluma for four to five minutes on each side.
3
Allow to rest for two minutes, then cut into slices.
4
Meanwhile, add the rest of the oil to a pan and sauté the mushrooms until browned.
5
Add the wine and reduce.
6
Spoon the mushrooms onto a serving plate, place the pluma on top and serve.
CategoryMeat DishesCooking MethodFrying, Poaching
Ingredients
500g of pluma ibérica
300g of mushrooms chopped
50ml of muscatel wine
large pinch of sea salt
large pinch of black pepper
2 tablespoons of olive oil
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