These mushrooms with bacon, walnuts and cheese from La Peral are ideal as a garnish for any grilled or roasted meat. The bacon would give them a crunchy touch and a lot of flavor, which mixed with the cheese and walnut filling, makes some simple cultivated mushrooms taste much better and we also go beyond the classic garlic sauce.

La Peral cheese is blue pasta, which is made in Asturias. With a flavor similar to Roquefort, it is made with cow’s milk and sheep’s butter is added to reinforce the aroma and the ripening process. Curing takes place in a cellar, at low temperature and high humidity, over three months to achieve the optimum point. Now outside of Asturias it is easy to find it in large stores in case you are interested in trying it, but if not, perfectly for the recipe you can change it for any blue cheese of your liking.

Preheat the oven to 200ºC. Wash the mushrooms and remove the stems. In a refractory dish, add a tablespoon of oil and brush the base. Divide the mushrooms and add a small portion of cheese and a half of a walnut on top.

Wrap them in a slice of bacon. Bake them for 20 minutes, or until tender and bacon crisp.

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With what to accompany the mushrooms

These mushrooms with bacon, walnuts and La Peral cheese should be prepared in the last minutes before serving the table as it is important that they are very hot when tasting them. An ideal accompaniment for all types of meats.

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