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MORCILLA CON SETAS (BLOOD SAUSAGE WITH MUSHROOMS, SPRING PEAS AND MINT OIL)

Serves 4 1 pound morcilla blood sausage 1 pound mushrooms, sliced 2 tablespoons olive oil 4 cloves garlic, slivered Salt and pepper to taste 2 tablespoons white wine 1 cup shelled spring peas 1 tablespoon chopped fresh mint 2 tablespoons mint oil Mint Oil 1/2 cup extra-virgin olive oil 1/2 cup chopped mint Pinch of salt Cut the blood sausage into 12 slices. Sauté the mushrooms in olive oil with garlic, salt and pepper for 5 minutes. Add the wine and cook for 2 more minutes. Boil the peas for 2 minutes and drain. When mushrooms are done, remove from heat and stir in the peas. In a cast-iron skillet, sear the morcilla in a dry pan for 2 minutes per side. Arrange the slices of morcilla down the middle of a platter. Surround with mushroom/pea mixture and drizzle the plate with the mint oil. For the mint oil: In a small saucepan over medium heat, heat olive oil to warm. Remove from heat and add the mint and a small pinch of salt. Allow to rest for 1 hour. Drain through a sieve. Reserve extra mint oil for other uses, such as vinaigrette.