Béchamel sauce, porcini mushrooms, oyster mushrooms and button mushrooms dipped in flour, egg and breadcrumbs. Fried in oil and served with porcini mushroom sauce and crisps. Eaten hot.
425ml/15fl oz Milk
A few parley stalks
1 Bay leaf
1 Blade of mace or a pinch of powdered mace (optional)
10 Whole black peppercorns
1 Sliced onion 1/4 inch (5 mm) thick
20g/¾oz Plain flour
Salt and freshly milled black pepper
A handful of Porcini mushrooms, oyster mushrooms and button mushrooms
Flour, egg and breadcrumbs to Pane each Forest Ball
Light oil for frying
Straw chips if using
1. First place the milk in a small saucepan and add the parsley stalks, bay leaf, mace (if using), peppercorns and onion. Then place it over a low heat and let it come very slowly up to simmering point, which will take approximately 5 minutes. Then remove the saucepan from the heat and strain the milk into a jug, discarding the flavourings.
2. All this can be done ahead of time, but when you want to make the sauce, use the same washed pan and place it over a gentle heat. Begin by melting the butter gently - don't over-heat it or let it brown, as this will affect the colour and flavour of the sauce. As soon as the butter melts, add the flour and, over a medium heat and using a small pointed wooden spoon, stir quite vigorously to make a smooth, glossy paste.
3. Now begin adding the infused milk a little at a time - about 1fl oz/25ml first of all and stir again vigorously. Then, when this milk is incorporated, add the next amount and continue incorporating each bit of liquid before you add the next. When about half the milk is in, switch to a balloon whisk and start adding large amounts of milk, but always whisking briskly. Your reward will be a smooth, glossy, creamy sauce.
4. Now turn the heat down to its lowest setting and let the sauce cook for 5 minutes, whisking from time to time. While that's happening, taste and season with salt and freshly milled black pepper. Allow to cool to room temperature.
5. Sauté two thirds of the mushrooms reserving the final third to make the sauce.
6. Mix the mushrooms into the cold Béchamel sauce and shape into balls about the size of a golf ball.
7. Pane the balls. First season the flour with the salt & pepper (in 1 bowl/tray) Whisk the eggs & milk together (in the second bowl) (Breadcrumbs in a third bowl) Roll the item around in the flour until completely covered. Dust off excess flour and place it into the egg mix. Roll around until completely covered. Then in the bread crumbs, roll around until completely covered. You can repeat the egg and breadcrumb for a double pane to ensure the product is sealed for frying.
8. Place bread crumbed balls in hot oil and lightly fry turning frequently to brown evenly.
9. Finely chop remaining mushrooms and add to a little double cream and gentle heat to create a mushroom sauce.
10. Plate Pintxo on a slice of bread or straw chips and drizzle with mushroom sauce.
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I am a self-taught semi-professional chef working in a 300 cover restaurant in Surrey UK. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved, or sometimes not but you've got to push the boundaries. Inspired by cookbooks, other food blogs, TV chefs, and family recipes.
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