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Pincho de Champiñón de Logroño
Created by Chef Isabel
This Riojan pincho is bread, griddled mushroom caps, a prawn, and hot garlic oil. The whole trick is searing the mushrooms hard enough that they brown before they flood the pan.
El pincho de champiñón de Logroño belongs to La Rioja, and more exactly to Calle Laurel: mushroom caps cooked on the plancha, stacked on bread, crowned with a prawn, then flooded with garlicky oil. It isn't a sandwich trying to be tidy. It's a bar bite built to be eaten standing up, before the bread gives in.
The method that decides it is the heat under the mushrooms. They must hit a hot pan cut side down and brown fast, so their juices stay sweet and concentrated instead of running out into a grey puddle. Salt them after they take colour, not before. Pésalo, no lo adivines, and then trust the pan.
If you are far from Logroño, use firm white button mushrooms or small cremini, all close in size, and a good rustic baguette. The flavour changes a little with cremini, earthier and darker, but the pincho still holds. For the prawn, a small peeled shrimp is enough; this is not the place for grand seafood. The bread catches the oil, the mushroom gives its juice, and you eat it at once. Siempre sale, si lo sigues.
Ingredients
small white button mushrooms or small cremini mushrooms
Quantity
36, about 500g total
stems trimmed level with the caps
small peeled prawns or shrimp
Quantity
12, about 120g
thawed and patted dry
rustic baguette
Quantity
12 slices
cut 1.5cm thick
| Ingredient | Quantity |
|---|---|
| small white button mushrooms or small cremini mushroomsstems trimmed level with the caps | 36, about 500g total |
| small peeled prawns or shrimpthawed and patted dry | 12, about 120g |
| rustic baguettecut 1.5cm thick | 12 slices |
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