Salteado de Setas

Final presentation:

• 6 oz Mix mushrooms Cut in big pieces.
• Salt
• 2 Ea scallions cut in pieces (about 1 inch)
• 1 each Thyme
• 2 tbsp extra virgin Olive oil (don’t use blend oil)
• 1 tsp Lemon juice
• 1 tsp Sherry vinegar
• 1 tbsp garlic
• 5 pc parsley leaves ripped kept in ice water.
• 1 pinch Pulpo Pimenton
• Lemon Zest
• Maldon

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Mushroom Mix Equal Parts

• 1.5 oz Yellow Oyster.
• 1.5 oz Hen of the Woods
• 1.5 oz Oyster
• 1.5 oz Shitake

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Before service:

• Cut mushrooms in big pieces and place in quart containers until service total weight 6 oz each container.
• Add to each container 1-2 wild garlic slice in 4-5 pieces each
• Add also 1 spring of thyme.

Final presentation:

• In a big saute pan (the smaller ones don't work for this dish). add extra virgin olive oil to the bottom of the pan. Heat up.
• Add garlic and mushrooms mix. salt to taste. Moving them constantly, sauté until they start getting a little caramelized. about 4-5 minutes.
• Finish with a little lemon juice and Sherry vinegar to taste. Add more salt if need it.
• Plate as pictured, finish with some lemon zest, Maldon salt, parlsey leaves and a little bit of pimenton mix.

• We cut the mushrooms big because we want them juice inside not just dry.