Sofrito

1. Finely slice the garlic and sauté with 200g of oil on low fire without coloring. Add the onion, thyme, rosemary, bay leaf and leave for 30 minutes on low heat until the onions are a golden color.

2. Peel the fresh tomatoes; remove the peduncle and cut into 1cm cubes and add to the onions. Leave on the heat until it begins to soften. Add the crushed tomatoes and cook for 30 minutes.

Mushroom Broth

1. Heat a pot with the oil. Wait for it to warm well and add the chopped mushrooms. Let them absorb their own juice.

2. Add mineral water to the mushroom broth and allow to boil for about 20 minutes.

Garlic Oil

1. Crush or chop the garlic. Heat the oil and add the garlic.

2. Remove from the heat and once cooled, remove the garlic. Reserve the oil.

Pilpil of Mushrooms

Grind the ingredients, season and strain.

Sofrito of Peas and Mushrooms

1. Heat the oil in a frying pan. Lightly fry the bacon. Add the sofrito and stir; try not to reduce much. Add the black sausage and fry lightly.

2. Sauté the mushrooms with their juice to the stew and reserve the water. Add the mushrooms to the stew with their juice and also add the peas. Stir for 2 minutes and add the pilpil of mushrooms.

3. Boil for about 2 or 3 minutes, depending on the size of the peas. Cool the same saucepan with water and ice to stop cooking if necessary.