Puré de espinaca y pollo a la mostaza y champiñones 🇵🇪

Hello everybody, hope you're having an amazing day today. Today, we're going to make a distinctive dish, Puré de espinaca y pollo a la mostaza y champiñones 🇵🇪. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

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As for the number of servings that can be served to make Puré de espinaca y pollo a la mostaza y champiñones 🇵🇪 is 4 porciones. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must prepare a few ingredients. You can cook Puré de espinaca y pollo a la mostaza y champiñones 🇵🇪 using 14 ingredients and 3 steps. Here is how you cook that.

Ingredients and spices that need to be Get to make Puré de espinaca y pollo a la mostaza y champiñones 🇵🇪:

1. 4 papas amarillas grandes
2. 1/2 kilo espinacas
3. 500 ml leche fresca
4. 50 gr margarina
5. 4 filetes pollo
6. 2 cucharadas ajo
7. al gusto Sal
8. 1 pimiento mediano
9. 10 champiñones
10. 6 hongos secos
11. 1 cucharada finas hierbas
12. al gusto Pimienta
13. 1/3 de taza de aceite
14. 50 gr queso fresco

Instructions to make to make Puré de espinaca y pollo a la mostaza y champiñones 🇵🇪

1. Sancochar las 4 papas y pelarlas, pasarla por el prensa papas hasta que esté totalmente cremoso. Las hojas de espinacas pasarlas por 3 minutos por una olla de agua hirviendo y retirarlas. Luego licuarlas con 100 ml de leche y el queso fresco.
2. En una olla colocar la mantequilla hasta que se derrita y poner la papa y luego incorporar la leche y con un batidor manual unificar los ingredientes, luego agregar la espinaca licuada y la sal y pimienta hasta que empiece a hervir. Retirar y ver que la consistencia sea cremosa.
3. Cortar el pimiento, los champiñones y los hongos secos en cuadraditos y dorarlos en ajo y aceite tapados en una sartén. Las pechugas las bañamos en mostaza y espolvoreamos las finas hierbas, sal pimienta y comino. Luego las ponemos a cocinar con los pimientos y hongos. Servirla también con arroz de guarnición y el puré.

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