Reimagined Escudella with Mushrooms, Truffle and its Terrine

Reimagined Escudella with Mushrooms, Truffle and its Terrine
Cooking Time: 30 minutes
Recipe Category: Catalan cuisine
Recipe Cuisine: Lunch · Dinner
Number of People: 6

A modern take on Catalonia’s beloved winter stew, this reimagined escudella blends the deep, comforting flavors of traditional pot-au-feu with refined gourmet touches: Laumont black trumpets and camagrocs sautéed in rosemary oil, delicate truffled meatballs, and a pressed terrine of slow-cooked pork jowl. The result is a dish worthy of a festive table, where rustic tradition meets elegant plating.

  • Keywords:
  • escudella,
  • Laumont mushrooms,
  • truffle
Nutritional values escudella
  • Calories: ~4300 kcal
  • Protein: ~285 g
  • Carbohydrates: ~85 g
  • Fat: ~310 g
  • Fiber: ~22 g
Note: Nutritional values are approximate and may vary depending on the specific ingredients used.

Ingredients for the reimagined escudella with mushrooms, truffle and its terrine

For the escudella:
500 g pork jowl
500 g chicken
500 g beef bone
2 salted ham bones
150 g butifarra del perol (Catalan white sausage)
100 g onion
100 g carrot
100 g turnip
100 g parsnip
20 g cornstarch
For the sautéed mushrooms:
100 g Laumont black trumpet mushrooms
100 g Laumont camagrocs (yellowfoot chanterelles)
50 g rosemary oil (Borges)
For the meatballs:
200 g minced pork
200 g minced pork jowl
50 g bread
100 g milk
20 g grated truffle
50 g pine nuts (Borges)
Salt, pepper
For the cocido terrine:
500 g pork jowl
100 g carrot
Some escudella broth
Other:
Laumont truffle slices for garnish

Step-by-step to make the reimagined escudella with mushrooms, truffle and its terrine

  1. For the escudella:

    1.Place all the ingredients in a large pot, cover with water, and bring to a boil.

    2.Once it starts boiling, skim off any impurities with a ladle.

    3.Simmer for 4 hours, or until the desired flavor is achieved.

    4.Once cooked, strain and thicken the portion you will use with cornstarch to create a kind of escudella sauce.
  2. For the sautéed mushrooms:

    1.In a frying pan, heat the rosemary oil.

    3.Once hot, sauté the mushrooms for two minutes until al dente.
  3. For the meatballs:

    1.In a bowl, combine all the ingredients and mix well.

    2.Shape into meatballs and set aside.

    3.Cook the meatballs in the escudella broth until perfectly done.
  4. For the cocido terrine:

    1.Line a rectangular mold with parchment paper.

    2.Place a layer of pork jowl at the base, then whole carrots in the center, cover with the remaining pork jowl, and top with another sheet of parchment paper.

    3.Place another identical mold on top and add weight to press the terrine.

    4.Once set, cut into portions.

    5.Sear briefly in a pan with a little oil before serving.

Total preparation time: 5 hours

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