Bread Head: Why You Need Migas In Your Life To Use Up The Stale Bread – Recipe | eat

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migas, which means “crumbs” in Spanish, is a traditional Spanish staple that is eaten across the country for breakfast, lunch and dinner. To do this, stale bread is torn, rehydrated and then fried with lots of olive oil, garlic and herbs.

Depending on where you are in Spain, it can be flavored with a wide variety of ingredients, including sweet paprika, chorizo, morcilla (a hearty black pudding), and paprika, although in the frugal spirit of many Spanish farmhouse kitchens it can also be made with almost any leftovers you have on hand. In today’s version there are fried mushrooms, which make the vegetable-based dish particularly tasty, but you can also swap them out for all sorts of other leftover vegetables or meat and season them with paprika.

Mushroom migas with oloroso

Migas is the ultimate “waste not” dish that transforms stale bread into a delicious, filling and tasty meal with just a few selected ingredients. Meaty mushrooms work particularly well, especially with the addition of rich Oloroso sherry. When I’m really hungry, I like to eat migas for breakfast, seasoned with paprika, paprika and kale, garnished with a fried egg and a few grapes as a side dish.

Serves 4th

3 tablespoons of extra virgin olive oil
4 cloves of garlic
3 small sprigs of thyme, oregano or
rosemary
200g chestnuts or flat mushrooms
(or mushrooms of your choice), roughly chopped
1 small onion, peeled and diced
1 200 g Piece of stale bread (preferably whole grain sourdough)
25ml Oloroso, finally, optional
Salt and black pepper

Place a tablespoon of oil in a large, heavy-bottomed pan over medium heat. Lightly press in the garlic with the flat side of a large knife, leave the skin on, then add the herbs to the hot oil so that they flavor the oil.

Add the mushrooms and chopped onion and sauté, stirring, for about 10 minutes until dark and full. Then transfer the mushrooms to a plate.

While the mushrooms are cooking, soak the bread in a bowl of water until it becomes soft, then squeeze out any excess water and tear or cut the bread into 1-2 cm pieces. The bread should be moist and fluffy, but not wet.

Put the pan back on the stove with two more tablespoons of oil, then add the pieces of bread (careful as they may spit) and sauté, stirring regularly, for five to ten minutes until they are light golden brown. Add the mushrooms with the sherry, if used, to the pan until they are heated up again, then season and serve.


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