{"id":259345,"date":"2021-03-05T15:35:01","date_gmt":"2021-03-05T14:35:01","guid":{"rendered":"https:\/\/tauceramica.zeus.vision\/recipe-for-iberian-pork-shoulder-steak-in-an-express-mushroom-sauce\/"},"modified":"2021-05-03T13:54:48","modified_gmt":"2021-05-03T11:54:48","slug":"recipe-for-iberian-pork-shoulder-steak-in-an-express-mushroom-sauce","status":"publish","type":"post","link":"https:\/\/www.tauceramica.com\/en\/recipe-for-iberian-pork-shoulder-steak-in-an-express-mushroom-sauce\/","title":{"rendered":"Recipe for Iberian Pork Shoulder Steak in an Express Mushroom Sauce"},"content":{"rendered":"\n<p><strong>Recipe for Iberian Pork Shoulder Steak in an Express Mushroom Sauce.<\/strong><\/p>\n\n\n\n<p>To survive confinement, Chef&nbsp;<a href=\"https:\/\/sergiosalvador.com\/\"><strong>Sergio Salvador&nbsp;<\/strong><\/a>suggests an ideal recipe you can make these days. The ingredients have been calculated for two people.<\/p>\n\n\n\n<p>Today, we\u2019re suggesting 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 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, saut\u00e9 the mushrooms you have on high heat.<\/p>\n\n\n\n<p>2- Blend a few dried mushrooms with two cups of milk until well blended and then dissolve a spoonful of cornstarch in another cup of cold milk.<\/p>\n\n\n\n<p>3- When the mushrooms are cooked well, add the dried spices except the black pepper so they toast slightly.<\/p>\n\n\n\n<p>4- Add the milk with the blended dried mushrooms (straining before adding) and boil. Add a small teaspoon of meat concentrate.<\/p>\n\n\n\n<p>5- Pour in the cup of milk with cornstarch, salt and pepper and thicken to taste.<\/p>\n\n\n\n<p><strong>FOR THE IBERIAN PORK SHOULDER STEAK<\/strong><\/p>\n\n\n\n<p>Choose the cut you want, either fileted or sliced in half longitudinally. The cooking method depends on the cut. <\/p>\n\n\n\n<p>If you prefer fileted, cook on high heat with a little oil for just a short time as it will cook fast.<\/p>\n\n\n\n<p>If you decide to cut the whole piece longitudinally, you\u2019ll have two pieces of the size and shape of a small whole sirloin. You will have to cook them in three phases:<\/p>\n\n\n\n<p>1- Cook on very high heat in a non-stick frying pan so they become golden on the outside.<\/p>\n\n\n\n<p>2- Once golden, wrap each piece in aluminium foil and roast in the oven at 180\u00ba for 5-6 minutes.<\/p>\n\n\n\n<p>3- After roasting, let stand still wrapped at room temperature for 10 minutes.<\/p>\n\n\n\n<p>4- Melt a spoon of butter with another spoon of olive oil in a frying pan and cook on medium to high heat, constantly bathing them in the fat for another 5 minutes.<\/p>\n\n\n\n<p>*This meat can be served with potatoes or smoky grilled vegetables to get through the quarantine with some flavour.<\/p>\n\n\n\n<p>A recipe from Chef&nbsp;<strong><a href=\"https:\/\/sergiosalvador.com\/\">Sergio Salvador<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recipe for Iberian Pork Shoulder Steak in an Express Mushroom Sauce. To survive confinement, Chef&nbsp;Sergio Salvador&nbsp;suggests an ideal recipe you [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":259347,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[85887],"tags":[],"profiles":[37558],"class_list":["post-259345","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tutoriales","profiles-individual"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.tauceramica.com\/en\/wp-json\/wp\/v2\/posts\/259345","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tauceramica.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tauceramica.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tauceramica.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tauceramica.com\/en\/wp-json\/wp\/v2\/comments?post=259345"}],"version-history":[{"count":0,"href":"https:\/\/www.tauceramica.com\/en\/wp-json\/wp\/v2\/posts\/259345\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tauceramica.com\/en\/wp-json\/wp\/v2\/media\/259347"}],"wp:attachment":[{"href":"https:\/\/www.tauceramica.com\/en\/wp-json\/wp\/v2\/media?parent=259345"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tauceramica.com\/en\/wp-json\/wp\/v2\/categories?post=259345"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tauceramica.com\/en\/wp-json\/wp\/v2\/tags?post=259345"},{"taxonomy":"profiles","embeddable":true,"href":"https:\/\/www.tauceramica.com\/en\/wp-json\/wp\/v2\/profiles?post=259345"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}