MUSHROOM GAZPACHO MANCHEGO RECIPE

This type of gazpacho has nothing to do with the Andalusian, is typical of the region of La Mancha, which part of my family comes from. It is usually called Gazpacho Manchego, but in Don Quixote this stew was known as "Galianos", it consists of a stew with unleavened bread cakes, and was originally a humble dish that the shepherds made with what they had at their disposal (small game meat - hare , rabbit, partridge, chicken-, and mushrooms, etc).

My favorite version of this dish is meatless and with mushrooms. This time I have used Portobello (Agaricus brunnescens), St. George's mushroom (Calocybe gambosa) and mushroom (Agaricus bisporus), the best thing would be to use wild mushrooms and particularly a good oyster mushroom (Pleurotus eryngii), or homemade broth, but you have to know how to adapt to what is available and / or to yourown circumstances  : )

This also applies to the type of pepper used, in my opinion this dish comes out better with Italian red pepper, which is sweeter, but the Sweet Lamuyo Pepper variety also goes very well. Cenceña cake (the unleavened bread cake) can be found at www.ladespensadedulcinea.com, but in Spain you can also find it in different supermarkets. This is a simple, succulent dish, which has no fat and is digested very well, especially suitable for cold days.

Ingredients serves 4:
- 400 g / 14.2 oz of torta cenceña (unleavened bread cake)
- 1 Kg (2 pounds aprox.) of mushrooms
- 1 Red sweet pepper Lamuyo variety or 3 small red Italian ones
- 1 ½ tsp Pimentón de la Vera - smoked sweet paprika
- 1 cup white wine
- 2 onions
- 2 ripe tomatoes
- 3 garlic cloves
- 2 liters chicken broth
- EVOO
- Salt, pepper

Clean all vegetables properly. Cut the onion into brunoise or dice, then dice the pepper as well, grate the tomatoes, finely chop the garlic, and cut the mushrooms in medium size pieces or thick slices.

In a pan (although I have used a tall pot), heat, add a little oil and sauté the mushrooms, when the liquid they release has been consumed, remove. I do them in batches, not all at once so they do not boil.

In that same pan, if there is a lack of oil, put a little more and sauté now the pepper over medium-low heat cooking it slowly until it releases its characteristic sweet and delicious aroma. Remove.

Then cook the onion over low heat, once golden add the garlic, cook both together for about 1 minute. Incorporate the grated tomato, when it ends releasing water, add the paprika and stir quickly, being careful not to burn it, otherwise it would give a very bitter taste and then add the glass of wine.Let it all cook for a few minutes so that the alcohol evaporates. Remove.

Now bring the chicken broth to a boil, add the sofrito and the mushrooms and peppers. Season with salt and pepper, the broth has to be tasty, otherwise when adding the cake it all would be bland.

Shortly before eating is when the cake is placed in the casserole, cut into pieces, lower the fire and from time to time stir gently for about 14 or 15 minutes, the cake should be a little al dente.

Finally, here on the plate!, I like it almost as much as pasta dishes.