Migas with oloroso

Migas with oloroso

By
From
The Natural Cook
Serves
4
Photographer
Laura Edwards

Migas are a Spanish dish of flavoured croutons that are used as an accompaniment to a main meal. It is another good way to use up stale bread, as it soaks up all the delicious flavours of the other ingredients.

Ingredients

Quantity Ingredient
1 quantity Sautéed mushrooms with oregano
glug light olive oil
30ml oloroso sherry
or 30ml white wine
1 crust sourdough bread
or 1 crust other good, robust bread

Method

  1. Rip or cut the bread into irregular 2–3 cm pieces. Soak the pieces in a bowl of water until they become soft. If fresh, this will take a few seconds; if hard and stale, a couple of minutes. Squeeze out the water and lay the pieces on a plate.
  2. Heat a sauté pan with the light olive oil. Add the bread; be careful as it might spit. Fry until it has a nice light brown colour on all sides, then add the mushrooms and allow them to reheat. Add the oloroso or wine and turn the mushrooms in the sauce.
  3. Boil for two minutes to allow the alcohol to burn off, then season and serve.

Storage

  • Both the sautéed mushrooms and the migas will keep well in sealed containers in the fridge for three days. Reheat both in a sauté pan, with a splash more oil if needed, until hot.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again