Butifarra with mushrooms and plums recipe
Last Updated on
Total: 45 min Diners: 4
With a very short season in most of Spain, which is only guaranteed by the rains and mild weather, usually spanning the end of October and the month of November with luck, mushrooms should now be the protagonists of many of our stews.
Also taking advantage of dried fruits such as plums – although you can also opt for raisins or dried apricots – we have chosen to prepare an autumn stew based on white sausage. Now that the cooler weather has arrived, preparations like this butifarra with mushrooms are very typical in the northeast of Spain, in Aragon and Catalonia.
When buying mushrooms, or picking them if you dare (although it is not recommended, unless you know and distinguish very well the different varieties), ask the seller which is the best way to cook them.
Although you can play at cooking as much as you want, you should know which mushrooms are best suited for each preparation and how to cook them, as there are some that require prior cooking to eliminate toxicity.
Whatever it is, the mushroom season should be taken advantage of as much as possible and stuff ourselves with this gift that nature offers us in such a short period of time. Do not worry if you take or buy more than you need, as they can be dehydrated (they will intensify their flavor) or candied for canning and have them available throughout the year.
Cesarean mangetout, boletus edulis, chantarelles, wild elver, chanterelles, chanterelles, chanterelles, chanterelles… all of them with their own name and surname have arrived at the tables of the best restaurants to make us enjoy a gastronomic autumn and they are also the perfect companions of a sausage like the butifarra; juicy, spicy and very tender. An example of this could be a slightly tricky recipe of white sausage and boletus risotto.
How to make sausages stewed with mushrooms
Ingredients
. White sausage portion, 4 pc (or 4 minis per person) Spring onions, 2 pc Garlic cloves, 2 pc Chanterelles, 50 g Boletus, 50 g Cardoon mushrooms, 100 g Pitted prunes, 80 g Pedro Ximénez, 50 ml Dijon Mustard Grain, 1 teaspoon Soy sauce, 1 tablespoon Meat stock, 300 ml Pitted green olives (Gordal type), 6 pcs Salt, c/s Ground black pepper, c/s Peppermint, a few leaves Extra virgin olive oil, 3 tablespoons Optional: thyme, oregano, rosemary, tarragon…
This dish can also be made with fresh sausages, with black sausage or the same with meatballs or with a cut of meat previously sautéed to add at the last moment. Chicken or turkey are more than welcome in the same way or in thighs stewed longer inside the preparation.
Step 1
The first thing to do is to fry the sausages over high heat, so that they brown on all sides. The ideal is to do it in the same pot that we will use for the rest of the dish, so the flavors come together.
Step 2
Start the stew by frying very well the spring onion (only the white part) that we will have to have chopped very fine with the garlic clove also chopped. We will help ourselves with a little olive oil and salt. First over medium heat and then over low heat stirring from time to time.
Step 3
Meanwhile clean the mushrooms well with a damp cloth and a brush so that there is no dirt and chop them shallowly. We want large pieces.
Step 4
Add the mushrooms to the sauté, turn up the heat and sauté strongly. Add the wine, let it evaporate for 1 minute, then add the stock and the mustard.
Step 5
Incorporate the sautéed sausages and let cook for 5-10 minutes more until a consistent stew. Add salt and black pepper. We can also add a little thyme, rosemary or tarragon to taste if we like. Add the soy sauce and the plums. Cook over low heat with the back and forth of the pot. If we see that there is too much liquid we will give more powerful fire to evaporate.
Step 6
Pick the olives into slices and remove the mint, previously washed. Finish the sausage stew with mushrooms and plums by placing the sliced olives and mint leaves on top.
