{"id":831,"date":"2019-11-06T12:42:08","date_gmt":"2019-11-06T11:42:08","guid":{"rendered":"http:\/\/www.ikohs.com\/es\/blog\/?p=831"},"modified":"2023-02-21T13:45:14","modified_gmt":"2023-02-21T12:45:14","slug":"mantequilla-de-champinones-portobello-y-ajo","status":"publish","type":"post","link":"https:\/\/www.create-store.com\/blog\/es\/mantequilla-de-champinones-portobello-y-ajo\/","title":{"rendered":"MANTEQUILLA DE CHAMPI\u00d1ONES PORTOBELLO Y AJO"},"content":{"rendered":"
\n
\n
Realizada por<\/span>CREATE<\/span><\/div>\n <\/div>\n \n
\n
Tener esta mantequilla preparada en la nevera nos va a dar much\u00edsimo juego, ya que podemos usarla tanto para cocinar unos sabrosos huevos revueltos o dar el toque final a un arroz o una carne asada como para canap\u00e9s o un aperitivo. En esta ocasi\u00f3n la hemos preparado con champi\u00f1ones Portobello, pero puede hacerse con otras setas como porcini (si se cambia la variedad, habr\u00e1 que ajustar un poco el tiempo de cocci\u00f3n de las mismas). Usaremos un poco de aceite vegetal para dorar el ajo y los champi\u00f1ones porque la mantequilla podr\u00eda quemarse f\u00e1cilmente a esa temperatura. Si se quiere hacer solo con mantequilla deber\u00edamos clarificarla antes, calent\u00e1ndola sin que llegue a dorarse y eliminando los s\u00f3lidos de color claro que se formen en la superficie.<\/div>\n <\/div>\n \n
\n
Raciones <\/span>4<\/span> personas<\/span><\/span><\/div>\n
Tiempo de preparaci\u00f3n<\/span>10<\/span> minutos<\/span><\/span><\/div>
Tiempo de cocinado<\/span>8<\/span> minutos<\/span><\/span><\/div><\/div>\n <\/div>\n \n
\n

Productos con los que prepararla<\/h3>
\"\"<\/div>
<\/div><\/a><\/div><\/div><\/div>\n <\/div>\n \n
\n

Ingredientes<\/h3>
  • 120<\/span> g<\/span> setas Portobello<\/span><\/li>
  • 2<\/span> dientes de ajo<\/span> (o al gusto)<\/span><\/li>
  • 80<\/span> g<\/span> mantequilla en pomada<\/span><\/li>
  • 1<\/span> cda aceite de oliva o vegetal suave<\/span> (15 ml)<\/span><\/li>
  • Perejil al gusto<\/span><\/li>
  • Sal al gusto<\/span><\/li>
  • Pimienta al gusto<\/span><\/li><\/ul><\/div><\/div>\n <\/div>\n \n
    \n

    Instrucciones<\/h3>
    • Poner el accesorio cuchilla en el vaso. A\u00f1adir los 120 g de champi\u00f1ones, limpios y cortados en cuartos. Programar 10 segundos a velocidad 6 y cerrar.<\/div><\/li>
    • Abrir la Chefbot y, con la ayuda de la esp\u00e1tula, retirar los champi\u00f1ones y reservar en un t\u00e1per cerrado o tapados con film de cocina.<\/div><\/li>
    • Sin lavar el vaso, a\u00f1adir los 2 dientes de ajo. Programar 5 segundos a velocidad 6 y cerrar.<\/div><\/li>
    • Abrir la Chebot y empujar hacia abajo con la esp\u00e1tula lo que haya podido quedar pegado en las paredes. Retirar el accesorio cuchilla y poner el accesorio removedor. A\u00f1adir los 15 g de aceite y una pizca de sal. Programar 2 minutos a 120\u2103, velocidad 1 y cerrar.<\/div><\/li>
    • Abrir la Chefbot y a\u00f1adir los champi\u00f1ones picados reservados. Programar 5 minutos a 120\u2103, velocidad 1 y cerrar, dejando el tap\u00f3n de llenado abierto para que se evaporen.<\/div><\/li>
    • Abrir la Chefbot y, con la ayuda de la esp\u00e1tula, retirar los champi\u00f1ones y reservar cinco minutos hasta que se atemperen. Mezclarlos bien con la mantequilla en pomada y ponen en un tarro o recipiente bien cerrado, o envolverla en film de cocina y darle forma de rulo.<\/div><\/li><\/ul><\/div><\/div>\n \n <\/div>\n \n \n<\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":1182,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":[],"wprm-recipe-roundup-description":[],"loftocean_post_format_gallery":"","loftocean_post_format_gallery_ids":"","loftocean_post_format_gallery_urls":"","loftocean_post_format_video_id":0,"loftocean_post_format_video_url":"","loftocean_post_format_video_type":"","loftocean_post_format_video":"","loftocean_post_format_audio_type":"","loftocean_post_format_audio_url":"","loftocean_post_format_audio_id":0,"loftocean_post_format_audio":"","loftocean-featured-post":"","loftocean-like-count":0,"loftocean-view-count":4376,"tinysalt_single_post_intro_label":"","tinysalt_single_post_intro_description":"","tinysalt_hide_before_page_content_ad":"","tinysalt_hide_after_page_content_ad":"","tinysalt_hide_page_header":"","tinysalt_advanced_classname":"","footnotes":""},"categories":[399,1218,1020,1335,1026,1299,1015,1014,1025,1217,1219,1334,341],"tags":[327,2224,127,138,148],"class_list":["post-831","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-robotdecocina","category-aperitivos","category-batidoras","category-fructosa","category-internacional","category-menos-15-min","category-dietas","category-recetas-por-producto","category-recetas-por-tiempo","category-por-tipo-de-plato","category-salsas-y-dips","category-sin-gluten","category-vegetariano","tag-ajo","tag-aove","tag-mantequilla","tag-sal","tag-setas"],"recipe":{"id":25002,"image_id":1182,"image_url":"https:\/\/www.create-store.com\/blog\/wp-content\/uploads\/2019\/10\/Mantequilla_de_Portobellos_y_ajo_rt.jpg","image_thumbnail_url":"https:\/\/www.create-store.com\/blog\/wp-content\/uploads\/2019\/10\/Mantequilla_de_Portobellos_y_ajo_rt-150x150.jpg","name":"MANTEQUILLA DE CHAMPI\u00d1ONES PORTOBELLO Y AJO","summary":"Tener esta mantequilla preparada en la nevera nos va a dar much\u00edsimo juego, ya que podemos usarla tanto para cocinar unos sabrosos huevos revueltos o dar el toque final a un arroz o una carne asada como para canap\u00e9s o un aperitivo. En esta ocasi\u00f3n la hemos preparado con champi\u00f1ones Portobello, pero puede hacerse con otras setas como porcini (si se cambia la variedad, habr\u00e1 que ajustar un poco el tiempo de cocci\u00f3n de las mismas). Usaremos un poco de aceite vegetal para dorar el ajo y los champi\u00f1ones porque la mantequilla podr\u00eda quemarse f\u00e1cilmente a esa temperatura. Si se quiere hacer solo con mantequilla deber\u00edamos clarificarla antes, calent\u00e1ndola sin que llegue a dorarse y eliminando los s\u00f3lidos de color claro que se formen en la superficie. 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