Sigo sucumbiendo ante las tendencias de estilo foodie, así que cuando vi estos falsos champiñones que se mostraban una y otra vez en redes sociales dije que ya era hora de replicarlos. Es normal que siempre esté probando recetas nuevas y experimentando en la cocina, y ya saben que algunas resultan bien, otras no, pero siempre queda el aprendizaje.
Actualmente, es muy usual ver alimentos que parecen una cosa, pero resultan ser otra. Así podemos encontrar quesos que no son quesos, panes que no son panes y hasta champiñones que no son champiñones. Para ser la primera vez que los hago pienso que si quedaron algo parecidos, claro está, los que muestran en internet llegan a parecerse mucho más.
En cuanto a su sabor me sorprendió que el resultado fuera tan delicioso, al final llegan a ser una especie que ñoquis de papa y zanahoria, sofritos en un poco de aceite con salsa de Soya y coronados con perejil, pocos ingredientes que generalmente tenemos en casa, así que no hay excusas para probar esta delicia.
¿Y ahora qué te parece si vamos a la cocina?
I keep succumbing to foodie style trends, so when I saw these faux mushrooms being featured over and over again on social media I said it was time to replicate them. It's normal to always be trying new recipes and experimenting in the kitchen, and you know some turn out well, some don't, but there's always learning.
Nowadays, it is very common to see foods that look like one thing, but turn out to be something else. So we can find cheeses that are not cheeses, breads that are not breads and even mushrooms that are not mushrooms. For the first time that I make them I think that if they were somewhat similar, of course, those shown on the internet come to resemble much more.
As for its flavor I was surprised that the result was so delicious, in the end they become a kind of potato and carrot gnocchi, sautéed in a little oil with soy sauce and topped with parsley, few ingredients that we usually have at home, so there are no excuses to try this delicacy.
***And now, what do you think if we go to the kitchen?
3 Papas.
3 zanahorias.
Maicena necesaria para formar una masa.
Salsa de Soya.
Perejil.
Aceite.
Sal.
3 potatoes.
3 carrots.
Cornstarch needed to form a dough.
Soy sauce.
Parsley.
Oil.
Salt.
Peel and chop the potatoes and carrots in medium pieces and parboil in water with a pinch of salt until they are very tender. I like to remove the skin and chop them because I consider that this takes less time for cooking. Since potatoes and carrots have different cooking times, I usually cook them in different pots.
Once they are parboiled, they are mashed and cornstarch is added, as much as necessary to form a dough.
To give it the shape of a mushroom, small balls are formed and with the spout of a bottle, previously washed, a little is perforated in the center, trying to imitate the shape of a Paris mushroom.
The next step is to parboil them in boiling water until they float. Just as we cooked the gnocchi.
They are removed from the water and fried in oil to take some of the characteristic color of the mushrooms, then add the soy sauce and finish frying, then add a touch of chopped parsley.
No podría decir que lucen en un 100% igual que los champiñones, pero sí que se le parecen, el sabor como les comenté anteriormente es delicioso, la textura es de esas que se derriten en la boca, me encantó el resultado final ¡Divinos!
I could not say that they look 100% the same as mushrooms, but they do look similar, the flavor as I mentioned before is delicious, and the texture is one of those that melts in your mouth, I loved the result, divine!
¡Espero que te guste esta receta, cocina fácil y con sabor!
Photos: Samsung Galaxy A53 - Translated with DeepL - Portada hecha en Canva - Imágenes editadas en Canva.
Gracias por pasar por aquí, por detenerte a leer o a escuchar, por comentar, por votar.
¡Gracias por todo tu apoyo!
Thank you for stopping by, for reading or listening, for commenting, for voting.
