REINETA APPLES FROM EL BIERZO, LEMON SCENTED THYME, BAKED WITH GELIFIED FUNGHI

INGREDIENTS

Lemon thyme infusion:
1 l. Water
30g Sugar
40g Lemon thyme
1ml Citric acid
90g Reineta apple peel and cores.
Lemon thyme scented apple: 
4 Reineta apples from El Bierzo
1 l. Lemon thyme infusion
Baked funghi:
4 Large funghi
4 Slices of lemon thyme scented apple
Salt
2 Thin-sliced cloves of garlic
oil

PREPARATION

Lemon thyme infusion: 
Mix the water and sugar, and bring to the boil. Add the lemon thyme, apple peel and citric acid, then seal hermetically with cling film and leave to infuse for one hour.
Lemon thyme scented apple: 
Place the lemon thyme infusion in a vacuum oven programmed to maintain 10º C for 40 min. Cut the apples into 2cm. slices, place in the basket of the oven and impregnate with the lemon thyme infusion at 10 min. intervals. Set aside.
Baked fungui: 
Cut the fungi heads into 3mm thick slices as if about to peel them. Add salt and place them on the apple slices. Make some small incisions in the sliced mushrooms and insert three very thin garlic slices. Paint with oil and roast at 135º C for 50 min.

NOTE
this preparation can be used as accompaniment to any meat dish, such as venison fillet fried in wine tapioca with Reineta apples from El Bierzo, lemon thyme scented and baked with gelified mushrooms, or as a starter served with chicken and rooster combs supreme (Reineta apples from El Bierzo, lemon thyme scented, baked with gelified mushrooms and chicken supreme).