{"id":1108,"date":"2020-04-29T12:06:00","date_gmt":"2020-04-29T12:06:00","guid":{"rendered":"http:\/\/ascale.zeus.vision\/receta-de-presa-iberica-con-salsa-de-setas-express\/"},"modified":"2020-04-29T12:06:00","modified_gmt":"2020-04-29T12:06:00","slug":"receta-de-presa-iberica-con-salsa-de-setas-express-2","status":"publish","type":"post","link":"https:\/\/www.ascale.es\/en\/receta-de-presa-iberica-con-salsa-de-setas-express-2\/","title":{"rendered":"Iberian Top Loin in an Express Mushroom Sauce"},"content":{"rendered":"\n<p><strong>Iberian Top Loin in an Express Mushroom Sauce.<\/strong><\/p>\n\n\n\n<p>Chef <strong>Sergio Salvador<\/strong> has a wonderful recipe for these days of confinement. The ingredients are calculated for two people.<\/p>\n\n\n\n<p>Today, we\u2019d like to suggest a different kind of meat dish served with a quick and healthy mushroom sauce.<\/p>\n\n\n\n<p><strong>FOR THE EXPRESS MUSHROOM SAUCE<\/strong><\/p>\n\n\n\n<p>-A mix of any variety of mushrooms<\/p>\n\n\n\n<p>-Dried mushrooms<\/p>\n\n\n\n<p>-Meat concentrate<\/p>\n\n\n\n<p>-Dried bay leaf<\/p>\n\n\n\n<p>-Dried thyme<\/p>\n\n\n\n<p>-Freshly ground black pepper<\/p>\n\n\n\n<p>-Whole milk<\/p>\n\n\n\n<p>-Cornstarch<\/p>\n\n\n\n<p>-Salt<\/p>\n\n\n\n<p>1- First off, sautee any mushrooms you have available.<\/p>\n\n\n\n<p>2- Blend a few dried mushrooms in two glasses of milk until they are well-blended and dissolve a spoonful of cornstarch into another glass of cold milk.<\/p>\n\n\n\n<p>3- When the mushrooms are well-cooked, add the dry spices except the black pepper so they are slightly toasted.<\/p>\n\n\n\n<p>4- Add the milk and dried mushroom blend (after straining) and boil. At this point, add a small spoonful of meat concentrate.<\/p>\n\n\n\n<p>5- Pour in the glass of milk with cornstarch, season with salt and pepper and simmer until the sauce is as thick as you\u2019d like.<\/p>\n\n\n\n<p><strong>FOR THE IBERIAN TOP LOIN<\/strong><\/p>\n\n\n\n<p>Choose the type of cut you\u2019d like, either in filets or sliced in half lengthwise. The cooking method depends on the type of cut.<\/p>\n\n\n\n<p>For filets, cook over high heat with a little oil for just a bit of time as it will cook quickly.<\/p>\n\n\n\n<p>For a whole piece sliced lengthwise, you should have two pieces of the size and shape of a small whole sirloin. The cooking will be done in three phases:<\/p>\n\n\n\n<p>1- Brown the outside in a non-stick frying pan over very high heat.<\/p>\n\n\n\n<p>2. After browning, wrap each piece in aluminum foil and roast in the oven at 180\u00ba for 5-6 minutes.<\/p>\n\n\n\n<p>3- After roasting, let it rest at room temperature for another 10 minutes without unwrapping.<\/p>\n\n\n\n<p>4- Melt a spoonful of butter with another spoonful of olive oil in a frying pan and cook over medium-high heat, constantly pouring the fat over it for another 5 minutes.<\/p>\n\n\n\n<p>*You can serve this meat with potatoes or other smoky grilled vegetables to get through the quarantine with a good taste in your mouth.<\/p>\n\n\n\n<p>Recipe by chef &nbsp;<a href=\"https:\/\/sergiosalvador.com\/\"><strong>Sergio Salvador<\/strong><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Iberian Top Loin in an Express Mushroom Sauce. Chef Sergio Salvador has a wonderful recipe for these days of confinement. The ingredients are calculated for two people. Today, we\u2019d like to suggest a different kind of meat dish served with a quick and healthy mushroom sauce. FOR THE EXPRESS MUSHROOM SAUCE -A mix of any [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":559,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[3],"tags":[],"class_list":["post-1108","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-collections"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.ascale.es\/en\/wp-json\/wp\/v2\/posts\/1108","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ascale.es\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ascale.es\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ascale.es\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ascale.es\/en\/wp-json\/wp\/v2\/comments?post=1108"}],"version-history":[{"count":0,"href":"https:\/\/www.ascale.es\/en\/wp-json\/wp\/v2\/posts\/1108\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ascale.es\/en\/wp-json\/wp\/v2\/media\/559"}],"wp:attachment":[{"href":"https:\/\/www.ascale.es\/en\/wp-json\/wp\/v2\/media?parent=1108"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ascale.es\/en\/wp-json\/wp\/v2\/categories?post=1108"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ascale.es\/en\/wp-json\/wp\/v2\/tags?post=1108"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}