Champiñones rellenos con volcán de patata cocida

Hello everybody, it is Jim, welcome to our recipe site. Today, we're going to make a special dish, Champiñones rellenos con volcán de patata cocida. It is one of my favorites food recipes. For mine, I'm gonna make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Champiñones rellenos con volcán de patata cocida, 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 rellenos con volcán de patata cocida 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 rellenos con volcán de patata cocida 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 rellenos con volcán de patata cocida estimated approx 45'.

To get started with this particular recipe, we have to prepare a few components. You can have Champiñones rellenos con volcán de patata cocida using 10 ingredients and 3 steps. Here is how you cook that.

Ingredients and spices that need to be Get to make Champiñones rellenos con volcán de patata cocida:

1. 1/2 kg champiñones frescos
2. 1 cebolla
3. 4 dientes ajo
4. 50 gr jamón curado
5. 50 gr queso rallado
6. 2 cucharadas harina
7. 50 ml leche
8. Pimentón dulce
9. 2 cucharadas aove
10. Pimienta molida

Instructions to make to make Champiñones rellenos con volcán de patata cocida

1. Lavamos los champiñones en agua y les quitamos el tallo. Los tallos se limpian también de tierra y reservamos. En una olla ponemos los ajos y la cebolla, los tallos de champiñón picados y pochamos 4' en aceite de oliva virgen extra. Añadimos el jamón picado y rehogamos 1' más. Añadimos la harina, rehogamos 2' y por último la leche y dejamos rehogar hasta que se nos haga una masa homogénea.
2. Rellenamos los copetes de champiñón con la masa obtenida, cubrimos con queso rallado y horneamos 20' a 180º
3. Para acompañar he puesto un puré de patata cocida en un molde de flan y se cubre con pimentón dulce y un chorrito de aceite de oliva virgen extra

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