Champiñones al Montilla-Moriles

Hey everyone, I hope you're having an amazing day today. Today, we're going to prepare a special dish, Champiñones al Montilla-Moriles. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Champiñones al Montilla-Moriles is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They are fine and they look wonderful. Champiñones al Montilla-Moriles is something that I've loved my whole life.

Many things affect the quality of taste from Champiñones al Montilla-Moriles, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Champiñones al Montilla-Moriles delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Champiñones al Montilla-Moriles is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Champiñones al Montilla-Moriles estimated approx 30 minutos.

To get started with this particular recipe, we must prepare a few ingredients. You can cook Champiñones al Montilla-Moriles using 9 ingredients and 12 steps. Here is how you can achieve it.

Ingredients and spices that need to be Prepare to make Champiñones al Montilla-Moriles:

1. Aceite de oliva virgen extra (AOVE)
2. 1 hoja laurel
3. 4 dientes ajo
4. 2 cebollas pequeñas o una grande
5. 800 g champiñones
6. 1 vasito vino fino o tinaja Montilla-Moriles (o Jerez)
7. 1 cucharadita harina
8. Sal
9. 1 pizca pimienta

Steps to make to make Champiñones al Montilla-Moriles

1. Pelar los ajos cortar en láminas (si los ajos son muy grandes cortarlos por la mitad primero.
2. Cortar la cebolla en juliana (a tiras) o en brunoise no muy pequeño (a pedacitos).
3. Cortar los champiñones en mitades y luego en láminas.
4. Poner a calentar el AOVE en una sartén a fuego fuerte (un chorreón no muy abundante, que no llegue ni a cubrir el culo de la sartén). Cuando el aceite se expanda, antes de que humee, añadir los ajos y el laurel.
5. Ir removimendo los ajos, y justo cuando empiecen a dorarse, añadir la cebolla y remover.
6. Cuando empiece a dorar la cebolla, bajar a fuego medio-lento, y añadir la sal. Remover y tapar la sartén. Ir removiendo de cuando en cuando para que no se queme.
7. Cuando la cebolla esté pochada, subir a fuego fuerte, añadir los champiñones, salpimentar al gusto, y remover. Mantener un par de minutos, remover, y luego esperar un minuto más. Luego bajar a fuego medio-lento y tapar, removiendo de cuando en cuando.
8. Si los champiñones son frescos (se ve en crudo, porque por la parte de debajo no se ven las láminas), en unos minutos soltarán mucha agua. Si no es así, añadir un vasito de agua.
9. Subir a fuego fuerte y añadir el vino. Esperar a que rompa a hervir, bajar a fuego medio-lento y volver a tapar, removiendo de cuando en cuando.
10. Añadir una cucharadita de harina a un vasito de agua fría, y remover hasta que no queden grumos.
11. Cuando el vino se evapore, antes de que quede completamente seco, subir a fuego fuerte, añadir el vasito de agua con la harina, y remover. Volver a fuego medio-lento cuando vuelva a hervir el agua, manteniendo esta vez destapado.
12. Cuando el agua evapore un poco, apartar del fuego, tapar, y dejar reposar de 3 a cinco minutos antes de servir.

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So that's going to wrap it up for this exceptional food Easiest Way to Make Perfect Champiñones al Montilla-Moriles. Thank you very much for your time. I am confident that you can make this at home. There's gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!