12 young mushrooms
Oil
4 garlics
250 g yoghurt from Coladilla
3 green Reineta apples
150 g stewed Reineta apple

For the preserved mushrooms

Bake a bulb of garlic soaked in olive oil in the oven at gentle heat (80ºC) until brown. Then add the musshrooms to the oil and leave for 1 hour.

For the ravioli stuffing

Mix the yoghurt with the Reineta apple.

For the raviolis

Cut thin, crosswise slices of Reineta. Put ravioli stuffing between two apple slices, spread with oil and brown on both sides.

For the mayonnaise

Make a mayonnaise with yoghurt and mushroom oil.

Place 3 ravioli at the centre of the dish, and the preserved mushrooms and the mayonnaise on one side.