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Orders for delivery before Xmas must be placed before midnight on Wednesday 19th December

READY IN

15 minutes

COOKING TIME

10 minutes

PREP TIME

5 minutes

SERVES

4 people

ingredients

  • 400g button mushrooms
  • 4 sprigs of rosemary
  • 5 tablespoons of Brindisa Arbequina XV olive oil
IN STOCK
  • salt and pepper
  • 1 or 2 tablespoons of aged balsamic PX sherry vinegar
IN STOCK
  • 75g Monroyo Serrano ham
IN STOCK

METHOD

  1. Put the sliced serrano on a baking tray and put into an oven, pre-heated to 230°C. Cook for about 10 minutes, or until crisp, turning once.
  2. Mix the mushrooms, 3 sprigs of rosemary, the vinegar and most of the olive oil in a salad bowl and leave to stand for 15 minutes.
  3. Remove the mushrooms, pat them dry and then fry in some olive oil until golden.
  4. Cut the bread rolls in half and toast and then rub the inside of the toasted rolls with the garlic clove, cut in half.
  5. Divide the mushrooms between the toasted bread, pouring over any sauce from the pan, top with the crispy ham slices and garnish with the remaining rosemary.

ingredients

  • 400g button mushrooms
  • 4 sprigs of rosemary
  • 5 tablespoons of Brindisa Arbequina XV olive oil
IN STOCK
  • salt and pepper
  • 1 or 2 tablespoons of aged balsamic PX sherry vinegar
IN STOCK
  • 75g Monroyo Serrano ham
IN STOCK
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