{"id":57666,"date":"2025-12-18T14:02:50","date_gmt":"2025-12-18T14:02:50","guid":{"rendered":"https:\/\/ramadersagrupats.com\/?p=57666"},"modified":"2025-12-18T14:13:24","modified_gmt":"2025-12-18T14:13:24","slug":"mushrooms-with-mallorcan-cold-meat","status":"publish","type":"post","link":"https:\/\/ramadersagrupats.com\/en\/2025\/12\/18\/mushrooms-with-mallorcan-cold-meat\/","title":{"rendered":"Mushrooms with Mallorcan cold meat"},"content":{"rendered":"<section class=\"vc_row wpb_row vc_row-fluid\"><div class=\"wpb_column vc_column_container col-xs-mobile-fullwidth vc_col-sm-12\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><div class=\"text-block-content hongo-text-block-1 last-paragraph-no-margin\"><h2><strong>The forest\u2019s treasure, the perfect alliance between land and pork<\/strong><\/h2>\n<p><span style=\"font-weight: 400;\">Autumn rains turn <strong>Mallorca\u2019s forests<\/strong> into true <strong>mycological paradises<\/strong>. Many spend countless mornings exploring the Tramuntana mountains, enjoying <strong>gastronomic experiences<\/strong> that few things can match, such as combining freshly picked <strong>mushrooms with Ramaders cold meats<\/strong>. <\/span><span style=\"font-weight: 400;\">The tradition of pairing mushrooms with pork products has <strong>deep roots<\/strong> in <strong>Mallorcan cuisine<\/strong>. Our ancestors already knew that the richness of sobrasada or pork fat was the perfect way to enhance the earthy flavours of wild mushrooms.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">In <strong>Mallorca<\/strong>, the most appreciated varieties are &#8220;<\/span><strong><i>esclata-sangs&#8221;<\/i><\/strong><span style=\"font-weight: 400;\"> (saffron milk caps), which appear <strong>under pine trees<\/strong> after rainfall. Boletus and other woodland mushrooms are also highly valued. Balance is the key: <em>sobrasada<\/em> should enhance, never overpower. <\/span><span style=\"font-weight: 400;\">The scramble we propose is simple in appearance but requires attention to detail: mushroom doneness, egg timing and heat control.<\/span><\/p>\n<p>&nbsp;<\/p>\n<h3><strong>Wild mushroom scramble with <em>sobrasada<\/em> and pine nuts<\/strong><\/h3>\n<h3><strong>Ingredients<\/strong><\/h3>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">400 g seasonal wild mushrooms<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">150 g <a href=\"https:\/\/ramadersagrupats.com\/en\/producto\/sobrasada-of-mallorca-sa-majorala\/\"><strong><em>sobrasada<\/em><\/strong><\/a><\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">6 eggs<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">50 g pine nuts<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">2 garlic cloves<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Fresh parsley, extra virgin olive oil, salt and pepper<\/span><\/li>\n<\/ul>\n<h3>Preparation<\/h3>\n<ol>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Carefully clean the mushrooms using a damp cloth or a soft brush. <\/span><b>Never wash them under running water<\/b><span style=\"font-weight: 400;\">, as they absorb moisture and lose texture. Cut into medium-sized pieces depending on their size.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">In a large frying pan, heat olive oil and saut\u00e9 the garlic sliced into thin pieces until lightly golden.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Remove the garlic and set aside. Increase the heat to high and add the mushrooms. It is important not to overcrowd the pan; if necessary, cook in two batches.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Saut\u00e9 the mushrooms over high heat without stirring constantly. They should brown, not steam in their own juices. This process takes about 8\u201310 minutes.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Once the mushrooms have released their water and are nicely browned, reduce the heat to medium.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Add the <em>sobrasada<\/em>, skin removed and crumbled into small pieces. Stir gently to combine it with the mushrooms as it melts.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Meanwhile, lightly toast the pine nuts in a small pan without oil, stirring constantly to prevent burning. Set aside.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Lightly beat the eggs in a bowl with a pinch of salt and pepper. Do not overbeat; just until the yolks and whites are combined.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Pour the beaten eggs over the mushrooms and <em>sobrasada<\/em>. Gently stir with a wooden spatula using folding movements.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Cook over medium-low heat, stirring constantly but gently, until the eggs are cooked to the desired point. The scramble should be <\/span><b>creamy<\/b><span style=\"font-weight: 400;\">, never dry.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Remove from the heat when the eggs are almost set; they will finish cooking with the residual heat.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Serve immediately on individual plates, sprinkling the toasted pine nuts, reserved garlic, and freshly chopped parsley on top.<\/span><\/li>\n<\/ol>\n<\/div><\/div><\/div><\/div><\/section>\n","protected":false},"excerpt":{"rendered":"The forest\u2019s treasure, the perfect alliance between land and pork Autumn rains turn Mallorca\u2019s forests into true mycological paradises. Many spend countless mornings exploring the Tramuntana mountains, enjoying gastronomic experiences that few things can match, such as combining freshly picked mushrooms with Ramaders cold meats. The tradition of pairing mushrooms with pork products has deep roots in Mallorcan cuisine. Our ancestors already knew that the richness of sobrasada or pork fat was the perfect way to enhance the earthy flavours of wild mushrooms. In Mallorca, the most appreciated varieties are \"esclata-sangs\" (saffron milk caps), which appear under pine trees after rainfall. Boletus and other woodland mushrooms are also highly valued. Balance is the key: sobrasada should enhance, never overpower. The scramble we propose is simple in appearance but requires attention to detail: mushroom doneness, egg timing and heat control. &nbsp; Wild mushroom scramble with sobrasada and pine nuts Ingredients 400 g seasonal wild mushrooms 150 g sobrasada 6 eggs 50 g pine nuts 2 garlic cloves Fresh parsley, extra virgin olive oil, salt and pepper Preparation Carefully clean the mushrooms using a damp cloth or a soft brush. Never wash them under running water, as they absorb moisture and lose...","protected":false},"author":5,"featured_media":57684,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[746,242],"tags":[803,897,813,922,781],"class_list":["post-57666","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","category-typical-mallorcan","tag-local-gastronomy","tag-local-product","tag-mallorca-en","tag-mushrooms","tag-sobrasada-en"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Mushrooms with Mallorcan cold meat - Ramaders Agrupats<\/title>\n<meta name=\"description\" content=\"Wild mushrooms with Mallorcan cold meat by Ramaders Agrupats, a recipe that blends forest and pork products in a creamy tasty scramble.\" \/>\n<meta name=\"robots\" content=\"index, follow, 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