Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "037a0d52833a4fc4a63074979d26f2c1",
    "updated": "2025-05-18T03:22:56.951Z",
    "title": "Sautéed Mushrooms with Shallots and Thyme",
    "subtitle": "Makes 1½ cups, enough for 4 bowls. Umami-rich mushrooms enhance any bowl significantly.",
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "mushrooms",
          "water",
          "extra-virgin olive oil or vegetable oil",
          "unsalted butter",
          "shallot, minced",
          "minced fresh thyme or dried",
          "table salt",
          "pepper",
          "dry marsala",
          "chicken or vegetable broth"
        ]
      }
    ],
    "instructions": [
      "In a 12-inch nonstick skillet over high heat, cook the mushrooms with water, stirring occasionally, until most of the liquid has evaporated and the mushrooms begin to sizzle, about 4 to 8 minutes.",
      "Lower the heat to medium-high, add the oil, and toss the mushrooms to coat them evenly. Continue cooking, stirring occasionally, until the mushrooms are well browned, about 4 to 8 more minutes.",
      "Reduce the heat to medium and push the mushrooms to the sides of the skillet. Add the butter to the center, and once melted, add the shallot, thyme, salt, and pepper. Cook while stirring constantly until fragrant, about 30 seconds.",
      "Mix the mushrooms back into the center, then add Marsala and cook until the liquid evaporates, about 2 to 3 minutes.",
      "Stir in the broth and cook until the glaze thickens and reduces by half, approximately 3 minutes.",
      "Adjust seasoning with salt and pepper to taste.",
      "The mushrooms can be stored in the refrigerator for up to 2 days."
    ],
    "notes_ingredients": "You may use a single mushroom variety or a blend, though yield may vary. Stem and halve portobellos, then cut each half into ½-inch slices. Trim white or cremini mushrooms; quarter if medium or large, halve if small. Tear oyster mushrooms into pieces sized 1 to 1½ inches. Stem shiitake mushrooms; quarter large caps and halve small caps. White wine can be used as a substitute for Marsala.",
    "notes_instructions": null
  }
]