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

OYSTER MUSHROOMS WITH GARLIC AND IBERICO HAM

A simple, healthy but luxurious tapa
READY IN

20 minutes

COOKING TIME

15 minutes

PREP TIME

5 minutes

SERVES

2 people

ingredients

  • 500g oyster mushrooms
  • 100g Brindisa Ibérico bellota hand-carved ham
IN STOCK
  • 6 garlic cloves
  • 1 dried guindilla pepper
  • A handful of fresh parsley
  • Gutiérrez Colosia fino sherry
  • Brindisa 100% Arbequina extra virgin olive oil, 1lt tin
IN STOCK
  • Salt flakes
  • Black pepper

METHOD

  1. Heat 2 teaspoons of olive oil in a frying pan until sizzling, add the mushrooms and cook until golden, in batches if necessary, then reserve.
  2. Lower the heat, add another 4 tablespoons olive oil, followed by the finely chopped garlic. Then add the strips of Ibérico ham, before the garlic has turned brown, followed by the dried guindilla and chopped parsley, and finally a splash of the Gutiérrez Colosia fino. Cook for a few minutes until the liquid has evaporated then take off the heat.
  3. Arrange the mushrooms on a serving dish and drizzle with the olive oil, garlic and Ibérico ham.

ingredients

  • 500g oyster mushrooms
  • 100g Brindisa Ibérico bellota hand-carved ham
IN STOCK
  • 6 garlic cloves
  • 1 dried guindilla pepper
  • A handful of fresh parsley
  • Gutiérrez Colosia fino sherry
  • Brindisa 100% Arbequina extra virgin olive oil, 1lt tin
IN STOCK
  • Salt flakes
  • Black pepper
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