Instructions

Clean and chop the mushrooms finely. Heat some virgin olive oil in a Magefesa Provence Skillet. When hot, add the mushrooms and sauté for some minutes, season to taste. Set apart and let them cool. Adapt the set of dough hooks to the Magefesa Mixtura Mixer with bowl, select position II and mix the fresh cheese cream with sautéed mushrooms, salt, pink pepper and chopped nuts. Share the cream among cured meat and form rolls.  Serve it on a bed of arugula, chopped nuts over and season with virgin olive oil.
This is a good recipe for a last minute starter. If we do not have cured meat, it can be substituted by boiled ham, Serrano ham, turkey cold cuts, etc. It goes well with any kind of nuts and salad leaves. It can also be adapted as a tapa or bites, for that we only have to adapt the roll size and serve them on a bread tosta.