Coliflor en salsa de champiñón

Hey everyone, hope you're having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Coliflor en salsa de champiñón. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Coliflor en salsa de champiñón is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. Coliflor en salsa de champiñón is something that I have loved my whole life. They're nice and they look wonderful.

Many things affect the quality of taste from Coliflor en salsa de champiñón, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Coliflor en salsa de champiñón delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Coliflor en salsa de champiñón is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must first prepare a few components. You can cook Coliflor en salsa de champiñón using 12 ingredients and 6 steps. Here is how you can achieve that.

¿Las mismas recetas con coliflor? Ya no más, sorprende a tu familia con un platillo espectacular además puedes hacerlo en versión veganas.

Ingredients and spices that need to be Take to make Coliflor en salsa de champiñón:

1. 1 pieza coliflor
2. 1 lata grande champiñones o 250gr
3. c/n cebolla cambray
4. al gusto ajo en polvo
5. al gusto pimienta en polvo
6. c/n harina
7. al gusto laurel
8. al gusto cebolla
9. al gusto ajo
10. al gusto paprika en polvo
11. c/n leche (puedes utilizar de soya o almendras)
12. 1 huevo (puedes sustituir con linaza)

Instructions to make to make Coliflor en salsa de champiñón

1. Primero lavar y desinfectar perfectamente la coliflor, descorazonar y partir por mitad después cortar en lamina no muy delgadas. Poner a cocer con hojas de laurel y sal
2. Mientras picamos finamente la cebolla, 1 cabeza de ajo y sofreímos a fuego bajo, una vez que esté cocido agregamos los champiñones y movemos agregamos 1 cucharada de fécula de maíz(si no tienes a la mano utiliza harina normal no pasa nada) seguido de esto agregamos leche a fuego muy bajito, poco a poco hasta que espese. Una vez que tenga una consistencia espesa y tersa retiramos del fuego y se reserva
3. La coliflor no debe quedar completamente cocida debe concertar cierta firmeza es decir casi a punto. Después se cuela (con sal y laurel el caldo tiene mucho sabor resérvalo para otra receta, como sopas o consomé). En un plato agregamos un tanto de harina, ajo en polvo, cebolla en polvo, pimienta y paprika o pimentón revolvemos y reservamos
4. En un recipiente con una taza de agua agregamos una cucharada de cocina de linaza, se calienta por 2 minutos. Ya cuando tiene una apariencia espesa puedes utilizarlo como sustitución de huevo y si te gusta el huevo utiliza esta opción. Agrega una pizca de sal, pimienta y ajo y cebolla en polvo en mínima cantidad
5. Baña en el huevo las rebanadas de coliflor ya secas, pasa por la harina y fríe en un sartén hondo. Deja escurrir de aceite y reserva
6. Por último revisa la salsa si se ha espesado mucho agrega solo más leche y mueve un poco. Baña las coliflores con la salsa y dale un toque de queso parmesano. Acompaña con algún pan

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