Mushroom salmorejo

Name: Mushroom salmorejo (Salmorejo de boletus y setas)
Yield: Serves 4
Cuisine: Spanish
Ingredients: 1 hardboiled egg, chopped; Salt; 2½ oz (70 g) rustic bread, roughly shredded; 3½ oz (100 g) mixed mushrooms, chopped; Scant ½ cup (100 ml) extra virgin olive oil, plus more for sautéing; 1 teaspoon grated black truffle (optional); 2 tablespoons almonds, toasted and chopped; 1 lb 5 oz (600 g) juicy plum tomatoes, roughly chopped; 3 cloves garlic

Salmorejo de boletus y setas

Preparation info

Serves
4

Difficulty
Easy

Appears in

Andaluz

By Fiona Dunlop

Published 2023

About

Flexible ingredients and toppings mean you can adjust to your liking, adding black truffle if you like, or you can replace the almond garnish with fried chopped garlic and diced jamón for extra flavor.

Ingredients

3½ oz (100 g) mixed mushrooms, chopped
Salt
1 lb

Europe
Spain
Seville
Starter
Vegetarian
Mediterranean

Method

In a frying pan, heat a little olive oil and sauté the mushrooms with some salt until tender, about 5 minutes. Set aside.

Tip the tomatoes and garlic into a blender and process until combined, then mix in the bread and the olive oil. Season with salt, and process on a low speed until you have a thick purée.

Lastly, add the mushrooms and truffles and blend just until you obtain a