Moldecitos of Mushrooms and Sauce to the Pesto

PUDDING OF MUSHROOMS WITH SAUCE OF PESTO

Ingredients for 4 persons

Dehydrated mushrooms you dry or minxes, Sal, Pepper, Breadcrumbs

4 eggs, 1 onion, 1 clove of garlic, 200 cc. of cream

Dry white wine.

Sauce of Pesto (Basil stung with pine nut kernels, olive oil and very cut garlic)

Preparation:

To start by hydrating the mushrooms in broth or in white wine. If the mushrooms were fresh, what we would make serious, to wash them very well, and then to cut them sliced and to cook them in white wine during a few minutes, to add salt and pepper. To cut in brunoise (small good) the onion and the clove of garlic and to allow to gild more or less 6 to 8 minutes to moderate fire. To join the onion rehogada, together with the mushrooms, and to add the eggs joined with the cream, the salt, the pepper, and two breadcrumbs spoonfuls. (this is to absorb the moisture) to Place in small molds or in an elongated mold.

It is possible to cook in the microwave during a few minutes in maximum or to soft fire (150ºC) in the stove approximately half an hour.

To allow to cool and if you want to eat it coldly or lukewarmly, you can do this sauce to him.

It remains very rich accompanied by sauce of pesto (to sting very well the sheets of basil, the garlic, the pine nut kernels, and the oil, the best thing is to pass for the turmix, remains more tied)

To serve with a feeding-bottle for around.

To eat it lukewarmly, then that you will withdraw it you can combine it with a sauce that you might do stinging a few mushrooms, and adding cream, and a few drops of Pedro Ximenez to them, and leave that it diminishes up to obtaining a thick sauce.

Or to eat it simply like accompaniment of a meat.