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": "ddb0729bf9cb47d3b2b60fc85a8050a5",
    "updated": "2025-04-24T11:38:12.693Z",
    "title": "Mushroom Butter",
    "subtitle": null,
    "description": "This mushroom butter recipe, while slightly more involved than other compound butters, offers a delicious way to utilize mushroom stems and preserve the flavors of seasonal, especially wild, mushrooms. The basic recipe utilizes stems and trimmings, maximizing flavor and minimizing waste.  The double mushroom variation creates an exceptional steak topping.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "about 2 cups mushroom stems and trimmings, preferably wild mushrooms, wiped to remove any grit or debris",
          "garlic clove, smashed and peeled",
          "thyme",
          "unsalted butter, at room temperature",
          "finely chopped flat-leaf parsley",
          "minced fresh rosemary",
          "dried chile flakes",
          "kosher salt"
        ]
      },
      {
        "section": "Double-Mushroom Butter",
        "ingredients": [
          "mushrooms",
          "glug of olive oil"
        ]
      }
    ],
    "instructions": [
      "Place the mushrooms in a medium saucepan.",
      "Add the garlic, thyme, and enough water to cover the mushrooms by ½ inch.",
      "Simmer until the mushroom flavor has infused the water (taste to check), approximately 1 hour.",
      "Strain the mushroom liquid into a bowl and discard the solids.",
      "Return the strained liquid to the saucepan and reduce it to a glaze, about 2 tablespoons.",
      "Allow the mushroom glaze to cool.  Then, combine it with the softened butter, parsley, rosemary, chile flakes, and salt. Mix thoroughly with a wooden spoon or rubber spatula. Transfer the mixture to a serving container or storage dish.",
      "Refrigerate the butter for at least 1 hour to allow it to firm up and for the flavors to meld.",
      "Double-Mushroom Butter:",
      "For a richer mushroom flavor, perfect for steak, toss ½ pound of mushrooms with a generous amount of olive oil and roast in a 400°F oven. Roast until the mushrooms are shriveled and their flavor is concentrated, about 20 minutes, adjusting the time based on the size and moisture content of the mushrooms.",
      "Let the roasted mushrooms cool and then finely chop them (you should have about ½ cup).",
      "Incorporate the chopped mushrooms into the mushroom butter.",
      "Serving Suggestions (for either butter):",
      "Use the butter to scramble eggs and garnish with fresh chives.",
      "Spread on a grilled, sliced rib-eye steak.",
      "Incorporate into creamy polenta."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]