El Empalme, in Zamora, is a true meeting point for mushroom lovers in Spain. Its owners, Gloria Lucía and Elías, are renowned for their knowledge of mushrooms and collaborate with leading chefs. They don't just cook the usual species: they try new ones and play with textures and flavours.
Part of the Hifas da Terra team was lucky enough to spend a weekend with them. They opened their kitchen, cooked with our fresh Shiitake and shared some wonderful dishes – including this Shiitake ice cream.
Ingredients
- 200 g fresh organic Shiitake or 30 g dried Shiitake
- 250 ml single cream
- 30–40 g sugar
- 2 oranges
- A splash of vermouth
- 200 ml milk
- Olive oil
Method
- If using fresh Shiitake, wipe it lightly with a damp cloth and tear it into pieces by hand. If using dried Shiitake, rehydrate it in water for 24 hours beforehand.
- Heat a splash of olive oil in a pan, add the Shiitake and stir. When lightly cooked, add the sugar and turn up the heat to caramelise the mushrooms, stirring constantly so nothing burns.
- Add the juice of the two oranges and a splash of vermouth.
- Once well caramelised, add the cream and stir for two more minutes.
- Transfer to a blender, add the milk and blend, leaving a few small pieces of mushroom.
- Churn in an ice-cream maker if you have one; otherwise, freeze, stirring every 30 minutes until set.
Enjoy! And if you love mushrooms and good food, El Empalme is a must – book ahead, as it is usually full.