Today we propose another seasonal dish from the Cooking and Pastry School, Terra d’Escudella… BUTIFARRAS AND MUSHROOM STEW, to enjoy this dish, We need the following ingredients:

• ½ kg of butifarra
• 250 gr. Of onion
• 250 gr. Of patatos
• ½ kg of potatoes
• 1 Hambone
• 200 gr de gírgolas
• 100 ml. Of stale wine
• ¼ l of mushroom stock
• Salt and pepper
• aromatic garnish
• 20 gr. Lard

Elaboration

Chop the sausage and sauté some 4 minutes together with the mushrooms. Remove Cut the onion into ciselée and sauté in the lard and the ham bone. keep cooking a few 30 minutes. Add the roasted tomato without skin and seeds, dry well and add a little flour to bind the sauce. add the potatoes. Brown some 5 minutes, recover the background with the stale wine and dip with the broth. Introduce the sausage and mushrooms. Adjust seasoning

Once the BUTIFARRAS AND MUSHROOM STEW is ready to serve, We must not forget a good wine for an ideal pairing... For this dish we recommend three options of barrel red wine:

mysti Merlot, Geol, Abadal 3.9

mysti Merlot
Varietales: Syrah
Bodega: Origami Wines – Jovani Vins
D.O.: Penedés.

Geol
Varietales: Carignan, Merlot, Cabernet Sauvignon
Bodega: Thomas Cusin
D.O.: Costers del Segre.

Abadal 3.9
Varietales: Cabernet Sauvignon, Syrah
Bodega: Abadal
D.O.: Pla de Bages

Would you include some other wine? Leave your comments ...

For more information visit Sommelier Gourmet app, the wine guide that lets you view up 1100 combinations of pairings with national and international dishes of all kinds.

*Recipe: Cooking and Bakery's School, Terra d'Escudella. http://terradescudella.com