Bratwurst con champiñones al foie y cebolla caramelizada

Hey everyone, hope you are having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, Bratwurst con champiñones al foie y cebolla caramelizada. It is one of my favorites. This time, I'm gonna make it a little bit tasty. This will be really delicious.

Bratwurst con champiñones al foie y cebolla caramelizada is one of the most favored of current trending foods in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They're fine and they look wonderful. Bratwurst con champiñones al foie y cebolla caramelizada is something that I have loved my entire life.

Many things affect the quality of taste from Bratwurst con champiñones al foie y cebolla caramelizada, 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 Bratwurst con champiñones al foie y cebolla caramelizada 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 Bratwurst con champiñones al foie y cebolla caramelizada is 2 unidades. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must first prepare a few components. You can cook Bratwurst con champiñones al foie y cebolla caramelizada using 8 ingredients and 9 steps. Here is how you can achieve that.

A veces me apetece un buen bocata!! Y teniendo brioches congelados....😜

Ingredients and spices that need to be Take to make Bratwurst con champiñones al foie y cebolla caramelizada:

1. 2 bollitos de brioche alargados
2. 2 salchichas al gusto, estas son Bratwurst
3. 8-10 champiñones
4. 1 poco foie (al gusto)
5. 2 cebollas
6. Mostaza del gusto que prefirais
7. Chimichurri
8. 4 láminas queso. Yo he utillzado Flor de Esgueva

Steps to make to make Bratwurst con champiñones al foie y cebolla caramelizada

1. Lo primero es hacer la cebolla caramelizada que es lo que tarda más tiempo. Las cortamos en juliana y las ponemos a fuego muy muy bajo con 2 c.s. de aceite, tapada durante mucho tiempo. En mi caso, que la vitrocerámica va del 1 al 9, la puse al 2 durante 2 horas. Añadiendo quizás un poco de agua si fuera necesario. Se puede acortar el tiempo subiendo el fuego y añadiendo azúcar moreno al final, pero a mi me gusta más sin añadir azúcar.
2. En otra sartén salteamos los champiñones laminados con un poco de sal y pimienta. Cuando ya estén casi hechos, agregamos un poco de foie al gusto y removemos hasta que se deshaga y quede bien mezclado. Reservamos.
3. En una sartén doramos las salchichas a fuego medio. Cuando estén en el punto que nos gusten, bajamos el fuego, ponemos por encima de ellos el queso y tapamos para que se derrita sobre las salchichas.
4. Para montar el bocata, abrimos por la mitad los brioches sin llegar al final y los tostamos en la plancha o sartén.
5. Disponemos una capa de la mostaza elegida.
6. Encima una capa generosa de champiñones calientes.
7. Encima las salchichas con el queso.
8. Después la cebolla caramelizada.
9. Y finalmente el chimichurri.

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