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": "af755b8bac6c46749a9316c20fb3da82",
    "updated": "2025-04-24T08:21:13.582Z",
    "title": "Mushroom Lasagne",
    "subtitle": "Enjoy this lasagne with a fresh arugula and tomato salad.",
    "description": "This recipe provides a delicious and cheesy mushroom lasagne experience.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "dried porcini mushrooms",
          "lukewarm water",
          "unsalted butter",
          "thyme leaves",
          "mixed fresh mushrooms, sliced if large",
          "chopped tarragon",
          "chopped parsley",
          "salt and white pepper",
          "unsalted butter",
          "shallot, chopped",
          "scant (118.294 ml) all-purpose flour",
          "milk",
          "ricotta",
          "egg",
          "feta, crumbled",
          "gruyère, grated",
          "dried spinach lasagne",
          "fontina cheese (or mozzarella), grated",
          "grated parmesan"
        ]
      }
    ],
    "instructions": [
      "Preheat your oven to 350°F.",
      "Place the dried porcini mushrooms in a bowl and cover with the lukewarm water. Allow them to soak for 5 minutes.",
      "Drain the porcini mushrooms using a sieve placed over a bowl, ensuring to squeeze out all the excess liquid. Reserve the liquid.",
      "Melt 5 tablespoons of unsalted butter in a large, heavy-bottomed saucepan.",
      "Once the butter is foaming, add the thyme leaves, the rehydrated porcini mushrooms, and the sliced fresh mushrooms.",
      "Cook the mushroom mixture for 4 minutes, stirring occasionally, until the mushrooms have softened and released some of their liquid.",
      "Remove the pan from the heat and stir in the chopped tarragon, parsley, salt, and pepper.",
      "Transfer the cooked mushroom mixture to a separate bowl and set aside.",
      "In the same saucepan, prepare the béchamel sauce.",
      "Add the remaining 5 tablespoons of butter and the chopped shallot to the pan. Cook over medium heat for about 1 minute.",
      "Add the flour to the pan and cook for 2 minutes, stirring constantly, until a paste forms. Be careful not to let the mixture brown excessively.",
      "Gradually whisk in the milk and the reserved porcini mushroom liquid, ensuring to leave any sediment behind.",
      "Add 1/2 teaspoon of salt and continue whisking until the mixture comes to a boil.",
      "Reduce the heat to low and simmer for about 10 minutes, stirring constantly, until the sauce thickens.",
      "Remove the béchamel sauce from the heat.",
      "In a small bowl, combine the ricotta cheese and the egg. Gently fold in 3 tablespoons of the béchamel sauce and the crumbled feta cheese.",
      "Add the grated Gruyère cheese to the remaining béchamel sauce in the saucepan and stir well to combine.",
      "Pour boiling water over the dried lasagne noodles, working in batches to prevent sticking, and soak for 2 minutes. Remove the noodles from the water and dry them on a clean tea towel.",
      "To assemble the lasagne, spread one-fifth of the Gruyère béchamel sauce over the bottom of a 10x14 inch ovenproof dish.",
      "Cover the sauce with a layer of lasagne noodles.",
      "Spread one-quarter of the ricotta mixture over the noodles, followed by one-quarter of the cooked mushrooms, and sprinkle with one-quarter of the grated fontina cheese.",
      "Repeat the layering process three more times, ending with a layer of pasta topped with the remaining Gruyère béchamel sauce.",
      "Sprinkle the grated Parmesan cheese over the top and cover the dish loosely with foil, avoiding direct contact with the lasagne.",
      "Bake for 40 minutes, or until the sauce is bubbling around the edges.",
      "Remove the foil and bake for an additional 10 minutes, until the top is golden brown.",
      "Remove the lasagne from the oven and let it rest for 10 minutes before serving."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]