Lomo to the fungi cream: Pa'meter niesta

Soft, soft, soft!
This loin to the fungal cream (and its variations) is one of my favorite meals.
It has a very soft flavor, but with the I leave the dry fungus.
It also looks like those that shows when it reaches the table.
And we can wet the bread ...

A very fine dish, of those pa'meter niesta later:

Ingredients

For 2 portions

• 4 tenderloin churrascos, fat (it can be another cut, quadrile for example, I did not do it with a back this time)
• 1/2 can of mushrooms (or 6 fresh mushrooms)
• 5-6 dry fungi
• 200 cc. milk cream
• 1 splash of white wine
• 1 garlic clove
• Salt, pepper and oil

Recipe Lomo to the fungi cream

Chuavechito Chuavechito

1. Wash fungi and hydrate them in hot water.

2. Cut mushrooms into sheets and dry fungi, once hydrated, also cut them into not very small pieces.

oil in a deep pot . When it is hot, add the spine and cover. Cook over high heat, until it is golden sides, turning it once. Remove on a plate. What follows you have to do it quickly, so that the spine does not dry or cool.

4. In the tenderloin cooking fund, sauté the garlic , chopped. Add more oil if necessary.

5. When the garlic is barely golden, add the two types of fungus and saute a few minutes.

6. Remove from heat and, immediately, put the splash of wine . It is a very small, very small splash. Remove and return to the fire about 2 minutes.

7. Lower the heat to a minimum and incorporate the milk cream Remove cooking about 5 more minutes.

8. Serve the churrascos and bathe with the sauce. I accompanied him with this champ: puree of Irish potatoes , who is doing very well.

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This is this back to the fungi cream

Rain of chanes