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": "0b29d8155bc8459bbc118ce71cd5f2c4",
    "updated": "2025-04-24T14:13:35.676Z",
    "title": "Porcini and Portobello Mushroom Bourguignon with Smashed Potatoes",
    "subtitle": null,
    "description": "This vegetarian adaptation of the classic boeuf bourguignon showcases a rich, savory broth made with porcini mushrooms and red wine.  The hearty mushroom bourguignon is served over crispy smashed fingerling potatoes, creating a comforting and flavorful meal. While the recipe involves multiple steps, it is surprisingly straightforward and rewarding, perfect for a weekend project.  The leftovers are equally delicious.",
    "ingredients": [
      {
        "section": "For the Bourguignon",
        "ingredients": [
          "pearl onions",
          "portobello mushroom caps, cut into large chunks",
          "sea salt flakes and cracked black pepper (to taste)",
          "olive oil or unsalted butter, divided",
          "carrots, cut into large chunks",
          "french lentils",
          "porcini mushroom broth",
          "all-purpose flour",
          "smashed new potatoes",
          "chopped fresh parsley (to garnish)"
        ]
      },
      {
        "section": "For the Porcini Mushroom Broth",
        "ingredients": [
          "white onion",
          "olive oil",
          "carrots",
          "ribs celery",
          "dried porcini mushrooms",
          "loose-packed fresh parsley",
          "fresh thyme",
          "juice of",
          "bay leaves",
          "cane sugar",
          "sea salt flakes",
          "tomato paste",
          "dry red wine (like burgundy)",
          "water"
        ]
      },
      {
        "section": "For the Smashed New Potatoes",
        "ingredients": [
          "new potatoes",
          "canola oil",
          "sea salt flakes and cracked black pepper (to taste)"
        ]
      }
    ],
    "instructions": [
      "Char the pearl onions on a hot gas grill, turning until all sides are blackened. This should take just a few minutes per side.",
      "Transfer the charred onions to a covered container to cool. The skins will slip off easily once cooled.",
      "Season the portobello mushroom chunks with salt and pepper.",
      "Heat 2 tablespoons of butter or olive oil in a Dutch oven over medium-high heat.  Sear the seasoned mushrooms in batches until golden brown, avoiding overcrowding the pan.",
      "Remove the browned mushrooms from the Dutch oven and refrigerate until later.",
      "Add the carrots and peeled onions to the Dutch oven and cook until they start to brown.",
      "Add the lentils and enough Porcini Mushroom Broth to cover the vegetables. Stir, cover, and simmer for 1 1/2 hours.",
      "Remove the cooked vegetables from the broth and set aside with the reserved mushrooms.",
      "Increase the heat to high and reduce the remaining broth by one-third.",
      "Pour the reduced broth into a heat-proof bowl.  Taste and adjust seasoning as needed.",
      "In the Dutch oven, melt the remaining tablespoon of butter and whisk in the flour. Cook until the mixture is fragrant and nutty.",
      "Gradually whisk the reduced broth back into the flour mixture, ensuring no lumps remain.",
      "Bring the sauce to a boil, then reduce heat and simmer until velvety and slightly thickened.",
      "Return the reserved mushrooms and vegetables to the Dutch oven, coating them with the sauce. Heat through before serving.",
      "Serve the mushroom bourguignon over the Smashed Potatoes and garnish with fresh parsley.",
      "Finely chop the white onion using a food processor.",
      "Heat the olive oil in a stockpot over medium-high heat. Add the chopped onion and cook until translucent.",
      "Process the carrots and celery in the food processor and add them to the stockpot.",
      "Add the dried porcini mushrooms, parsley, thyme, lemon juice, bay leaves, sugar, salt, tomato paste, red wine, and water to the stockpot. Bring the mixture to a simmer.",
      "Reduce heat, cover, and simmer for 25 minutes.",
      "Strain the broth, discarding the solids.",
      "Return the strained broth to the stockpot over high heat and reduce by about one-third.",
      "Preheat oven to 350 degrees F.",
      "Bake the new potatoes for 20 minutes.",
      "Let the potatoes cool slightly, then flatten each one with the bottom of a frying pan.",
      "Heat the canola oil in a 10-inch frying pan over medium-high heat. Pan-fry the smashed potatoes for about 3 minutes per side, until crispy.",
      "Drain the potatoes on paper towels and season with salt and pepper."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]