Before I moved to Spain, I never was a big fan of mushrooms and fungi. But my family here in Spain, especially my husband LOVES them. So, I had to learn to cook with them. One of the easiest recipe (and one of the hubs’ many favorites) is the Setas con lomo. The secret to a delicious seats con lomo dish is to choose well the meat you’ll use. Make sure to choose meat which has a bit of fat in it because it will not get dry. However, if you decide to use poultry instead of pork or beef, it’s still ok. Just make sure to reduce the cooking time when using turkey or chicken.
We went to our local “fruteria” and we bought two cases of rovelló.
So we cleaned, sliced, stored in bags and froze them for future use. I took some to make setas con lomo, of course!
For this recipe, you will need:
desired meat (beef, pork, turkey or chicken) sliced in bite sizes
desired fungi or mushrooms sliced in bite sizes
finely minced garlic
salt and pepper to taste
1-2 small guindilla or chilli, finely chopped
brandy de jerez or cognac
1. Heat a pan. Drizzle some olive oil in the pan. When the oil is already hot, add in the meat.
2. Add in the minced garlic and laurel leaves.
3. Stir every once in a while and keep on cooking the meat slices until it’s golden brown.
4. Add in the chillies.
5. Add in the fungi/mushrooms. Cook for 2 minutes,.
6. Add the cognac/brandy. Let it simmer for 2 minutes. Keep on stirring so it won’t stick to the pan.
7. Season with salt and pepper.
8. When the fungi is already “en su punto” (al dente), pour in the parsley. Stir well.
9. Serve hot and enjoy!
- Lomo Saltado (Peruvian Stir-fried Beef and Potatoes) (themodernhomekitchen.wordpress.com)
- Lomo Fino – Carne de Res (Beef Tenderloin) (nanlevin.wordpress.com)
- Lomo Saltado – Come Back (thetravellingchopsticks.wordpress.com)