{"id":6309,"date":"2023-03-18T10:36:58","date_gmt":"2023-03-18T10:36:58","guid":{"rendered":"https:\/\/badiavinagres.com\/?p=6309"},"modified":"2023-03-18T10:43:58","modified_gmt":"2023-03-18T10:43:58","slug":"stuffed-champignons-with-a-touch-of-pedro-ximenez","status":"publish","type":"post","link":"https:\/\/badiavinagres.com\/en\/stuffed-champignons-with-a-touch-of-pedro-ximenez","title":{"rendered":"Stuffed champignons with a touch of Pedro Xim\u00e9nez"},"content":{"rendered":"<section class=\"section  text-normal section-text-no-shadow section-inner-no-shadow section-normal section-opaque\"  >\n    \n    <div class=\"background-overlay grid-overlay-0 \" style=\"background-color: rgba(0,0,0,0);\"><\/div>\n\n    <div class=\"container container-vertical-default\">\n        <div class=\"row vertical-default\">\n            <div class=\"col-md-8     text-default small-screen-default\"  ><h3 class=\"text-center  element-top-20 element-bottom-20 text-normal big default\" data-os-animation=\"none\" data-os-animation-delay=\"0s\" >\n    :: Ingredients ::<\/h3><div class=\"col-text-1 text-normal  element-top-20 element-bottom-20\" data-os-animation=\"none\" data-os-animation-delay=\"0s\">\n    <p><strong>Ingredients for 2 people:<\/strong><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">4 large champignons<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">200 g fresh spinach<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">\u00bd red onion<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">4 quail eggs<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">3 tablespoons <a href=\"\/en\/portfolio\/pedro-ximenez-vinegar\">Pedro Xim\u00e9nez vinegar<\/a><\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Extra virgin olive oil<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">20 g raisins<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">10 g pine nuts<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1 tablespoon sugar<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Salt<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Black pepper<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div><div class=\"col-md-4     text-default small-screen-default\"  ><div class=\"figure element-top-20 element-bottom-20 image-effect-zoom-in  os-animation\" data-os-animation=\"fadeInLeft\" data-os-animation-delay=\"0s\">\n            <a href=\"\/en\/portfolio\/pedro-ximenez-vinegar\" class=\"figure-image \" target=\"_self\">\n        <img loading=\"lazy\" decoding=\"async\" width=\"500\" height=\"800\" src=\"https:\/\/badiavinagres.com\/wp-content\/uploads\/2023\/03\/vinagres_gardeny_pedro_ximenez_01-copia-1.jpg\" class=\"attachment-full size-full\" alt=\"\" srcset=\"https:\/\/badiavinagres.com\/wp-content\/uploads\/2023\/03\/vinagres_gardeny_pedro_ximenez_01-copia-1.jpg 500w, https:\/\/badiavinagres.com\/wp-content\/uploads\/2023\/03\/vinagres_gardeny_pedro_ximenez_01-copia-1-188x300.jpg 188w, https:\/\/badiavinagres.com\/wp-content\/uploads\/2023\/03\/vinagres_gardeny_pedro_ximenez_01-copia-1-250x400.jpg 250w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/>            <\/a>\n    <\/div>\n<\/div>        <\/div>\n    <\/div>\n<\/section>\n<section class=\"section  text-normal section-text-no-shadow section-inner-no-shadow section-normal section-opaque\"  >\n    \n    <div class=\"background-overlay grid-overlay-0 \" style=\"background-color: rgba(0,0,0,0);\"><\/div>\n\n    <div class=\"container container-vertical-default\">\n        <div class=\"row vertical-default\">\n            <div class=\"col-md-12     text-default small-screen-default\"  ><h1 class=\"text-center  element-top-20 element-bottom-20 text-normal big default\" data-os-animation=\"none\" data-os-animation-delay=\"0s\" >\n    :: Preparation ::<\/h1><div class=\"col-text-1 text-normal  element-top-20 element-bottom-20\" data-os-animation=\"none\" data-os-animation-delay=\"0s\">\n    <p>Pour a drizzle of olive oil and a tablespoon of sugar into a pan. Once the sugar is golden brown, add the chopped onion. Brown the onion and add the fresh spinach. Cook a few minutes and add the raisins, pine nuts and Pedro Xim\u00e9nez vinegar. Stir and add a pinch of salt.<\/p>\n<p>Rinse the champignons and cut off the bottom of the stalks. Place in a pan with a drizzle of olive oil and salt, cook covered. Once cooked, remove and fill with the stir-fried spinach.<\/p>\n<p>Fry the quail eggs and place on the stuffed champignons before serving. Salt and pepper to taste and serve hot.<\/p>\n<\/div>\n<\/div>        <\/div>\n    <\/div>\n<\/section>\n<section class=\"section  text-normal section-text-no-shadow section-inner-no-shadow section-normal section-opaque\"  >\n    \n    <div class=\"background-overlay grid-overlay-0 \" style=\"background-color: rgba(0,0,0,0);\"><\/div>\n\n    <div class=\"container container-vertical-default\">\n        <div class=\"row vertical-default\">\n            <div class=\"col-md-12     text-default small-screen-default\"  ><div class=\"col-text-1 text-normal  element-top-20 element-bottom-20\" data-os-animation=\"none\" data-os-animation-delay=\"0s\">\n    <p style=\"font-size: 100%; font-family: muli; color: black; text-align: center;\"><strong>Did you like this recipe? Keep on discovering how to use our vinegars and bittersweets<\/strong><\/p>\n<\/div>\n <div class=\" element-top-20 element-bottom-20 recent-simple-os-container list-container row\">\n    \n        <div class=\"col-md-4\" data-os-animation=\"none\" data-os-animation-delay=\"0s\">\n\n        <article id=\"post-8642\" class=\"post-grid element-bottom-20 text-center\">\n            <a href=\"https:\/\/badiavinagres.com\/en\/vinagreta-catalana\">\n            <img loading=\"lazy\" decoding=\"async\" width=\"2560\" height=\"1707\" src=\"https:\/\/badiavinagres.com\/wp-content\/uploads\/2025\/10\/PORTO-VINAGRETA-scaled.jpg\" class=\"attachment-full size-full wp-post-image\" alt=\"\" srcset=\"https:\/\/badiavinagres.com\/wp-content\/uploads\/2025\/10\/PORTO-VINAGRETA-scaled.jpg 2560w, https:\/\/badiavinagres.com\/wp-content\/uploads\/2025\/10\/PORTO-VINAGRETA-300x200.jpg 300w, https:\/\/badiavinagres.com\/wp-content\/uploads\/2025\/10\/PORTO-VINAGRETA-1024x683.jpg 1024w, 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<\/div>\n<\/section>\n","protected":false},"excerpt":{"rendered":":: Ingredients :: 50 ml Porto Gardeny bittersweet vinegar 100 ml extra virgin olive oil \u00bd teaspoon salt 10 g toasted hazelnuts 10 g toasted almonds 10 g pine nuts 10 g raisins :: Preparaci\u00f3 :: Soak the raisins in the Porto Gardeny bittersweet vinegar in a bowl. Crush the toasted hazelnuts and almonds using","protected":false},"author":9,"featured_media":6297,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[183],"tags":[],"class_list":["post-6309","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pedro-ximenez-vinegar"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Stuffed champignons with a touch of Pedro Xim\u00e9nez &#8211; Badia Vinegars<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/badiavinagres.com\/en\/stuffed-champignons-with-a-touch-of-pedro-ximenez\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Stuffed champignons with a touch of Pedro Xim\u00e9nez &#8211; 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