{"id":6363,"date":"2019-03-29T12:41:26","date_gmt":"2019-03-29T12:41:26","guid":{"rendered":"http:\/\/jospergrill.com\/elbarri-by-albert-adria-y-josper-receta-4-ostra-asada-con-te-de-trompetas-de-la-muerte\/"},"modified":"2025-07-02T16:57:55","modified_gmt":"2025-07-02T16:57:55","slug":"elbarri-by-albert-adria-and-josper-recipe-4-roasted-oyster-with-horn-of-plenty-mushroom-tea","status":"publish","type":"post","link":"https:\/\/jospergrill.com\/nl\/elbarri-by-albert-adria-and-josper-recipe-4-roasted-oyster-with-horn-of-plenty-mushroom-tea\/","title":{"rendered":"ElBarri by Albert Adri\u00e0 and Josper, recipe 4: roasted oyster with horn of plenty mushroom tea"},"content":{"rendered":"\n<p>In this new video from ElBarri by Albert Adri\u00e0 and Josper, we are going to learn how to cook a roasted oyster with horn of plenty mushroom tea.<\/p>\n<p>The oyster needs no introduction. It is a true delicacy, just opened with a little lemon, although this time it is going to have a somewhat different, very original condiment: a tea made with horn of plenty mushrooms.<\/p>\n<p>Horn of plenty, black chanterelle, black trumpet, trumpet of the dead, rossinyol negre or orella d\u2019ase in Catalonian, saltzaperretxiko beltz in Basque&#8230; For many, the <em>craterellus cornucopioides<\/em> is the most flavourful mushroom. It is dark, almost black, and very typical of late winter, especially in the last stretch of the season or even early spring. They are difficult to find and are present in a forest\u2019s damp areas, especially those with conifers. It is possible to find them out of season, either dried whole, or as a powder or flour. They must be handled artfully it in the kitchen, given their fragility.<\/p>\n<p>Here, Albert is going to mix these delicious products and give them a special smoky touch in the Josper oven. Let\u2019s see how he does it:<\/p>\n\n\n<figure><img decoding=\"async\" src=\"https:\/\/jospergrill.com\/\/wp-content\/uploads\/2019\/03\/ingredientes-de-ostra-con-te-de-trompetas-d-la-muerte.png\" alt=\"Ingredientes ostra con t\u00e9 de trompetas de la muerte\" \/><\/figure>\n\n\n<p><strong>Ingredients:<\/strong><\/p>\n\n\n<p>-Dried horn of plenty mushrooms (5 g.)<\/p>\n\n\n<p>-Soy (5 g.)<\/p>\n\n\n<p>-Mineral water (130 ml)<\/p>\n\n\n<p>Here you can see a video with the whole process:<\/p>\n\n\n<figure>\n<iframe title=\"Ostra asada con t\u00e9 de trompetas de la muerte \/ Roasted oyster with black\u00a0chanterelles&#039; tea\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/j8p5wrGTSFU?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/figure>\n\n\n<h4 class=\"wp-block-heading\">\u00a0<\/h4>\n\n\n<p>Hydrate the mushrooms with mineral water for 12 hours in a bowl, to which you should also add the soy. Then boil the mixture in a pot for 12 minutes. Let it steep for 10 minutes and cover with plastic film to store it.<\/p>\n\n\n<figure><img fetchpriority=\"high\" decoding=\"async\" src=\"https:\/\/jospergrill.com\/\/wp-content\/uploads\/2019\/03\/infusionando-el-te-de-trompetas-de-lamuerte.png\" alt=\"\" width=\"999\" height=\"554\" \/><\/figure>\n\n\n\n<p>Clean the oyster, removing all the hairs from the shell, and put it in very cold water to preserve all its flavour. Then use a special oyster knife to open it. Once clean and open, put the oyster over an ice base to keep it cold.<\/p>\n\n\n<figure><img decoding=\"async\" src=\"https:\/\/jospergrill.com\/\/wp-content\/uploads\/2019\/03\/enfriamos-la-ostra-antes-del-josper.png\" alt=\"Cool the oyster in ice water\" width=\"1000\" height=\"554\" \/><\/figure>\n\n\n<p>Place the oyster on a tray on a bed of sea salt. Then smoke it in the Josper for one minute. Take out the tray using your Josper tongs.<\/p>\n\n\n<figure><img decoding=\"async\" src=\"https:\/\/jospergrill.com\/\/wp-content\/uploads\/2019\/03\/la-ostra-dentro-del-josper.png\" alt=\"\" \/><\/figure>\n\n\n<p>And that\u2019s it. And that\u2019s it. Serve the tea how they do it in ElBarri:<\/p>\n\n\n\n<figure><img decoding=\"async\" src=\"https:\/\/jospergrill.com\/\/wp-content\/uploads\/2019\/03\/sirviendo-te-en-la-ostra.png\" alt=\"\" \/><\/figure>\n\n\n<p>Enjoy this dish, as original as they come!<\/p>\n\n\n<p style=\"text-align: center;\"><em>ElBarri by Albert Adri\u00e0 and Josper<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>In this new video from ElBarri by Albert Adri\u00e0 and Josper, we are going to learn how to cook a roasted oyster with horn of plenty mushroom tea. The oyster needs no introduction. It is a true delicacy, just opened with a little lemon, although this time it is going to have a somewhat different, [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":6365,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"default","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center 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