Indulge in this innovative tapa inspired by José Ramón Elizondo's culinary expertise. This pâté dish harmonizes potatoes, mushrooms, and caramelized apples to create an unforgettable flavor sensation. To caramelize the sugar, you can use a kitchen torch or place the tapas under a broiler.
Potato, Pâté, Mushroom, and Caramelized Apple Montaditos
Indulge in this innovative tapa inspired by José Ramón Elizondo’s culinary expertise. This pâté dish harmonizes potatoes, mushrooms, and caramelized apples to create an unforgettable flavor sensation. To caramelize the sugar, you can use a kitchen torch or place the tapas under a broiler.
Equipment
- small skillet
- Small saucepan
Ingredients
SERVES 8
- 2 tiny 1.25-inch new potatoes
- 1 Golden Delicious apple peeled, sliced lengthwise along the core, and cut into 8 (1.5-inch) rounds
- Apple juice or water
- 1 tablespoon of olive oil
- 8 oyster mushroom ears each cut into 1.5-inch pieces (or other mushrooms, sliced into 1/4-inch slices)
- 1 ounce of liver pâté whether homemade or store-bought, cut into 1/8-inch slices
- 8 tablespoons of spiced applesauce
- 2 teaspoons of sugar
Instructions
- Place the tiny potatoes in a small saucepan, add enough cold water to cover them, and a pinch of salt.
- Cover the saucepan, bring the water to a simmer over low heat, and cook for about 15 minutes or until the potatoes are tender when pierced with a knife.
- Drain the potatoes thoroughly and let them cool slightly.
- Afterward, peel and cut them into 1/4-inch slices.
- In a small skillet, place the apple rounds and add enough apple juice to cover them.
- Bring it to a boil over high heat, then reduce the heat to low and simmer until the apples are crisp-tender.
- Drain the apples and set them aside.
- Wipe clean the skillet.
- Heat the skillet over medium heat, add the mushrooms, and cook, stirring, for 1 minute.
- Reduce the heat to low, cover, and cook until the mushrooms become tender.
- On each of 8 small individual plates, place 1 tablespoon of spiced applesauce and top it with a piece of mushroom.
- Add a slice of pâté, cut to the size of the potato slices, followed by a slice of potato and a slice of apple.
- Sprinkle 1/4 teaspoon of sugar over each apple slice.
- You can either caramelize the sugar using a kitchen torch, keeping a safe distance, or place the plates under a broiler, ensuring they are as close to the heat source as possible
Notes & Wine Advice
Serve these delightful montaditos at room temperature. Enjoy the fusion of flavors and textures in this modern tapa.