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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

  • 5 tbsp Brindisa Arbequina Olive Oil + extra for drizzling
IN STOCK
  • 500g oyster mushrooms
  • 6 garlic cloves, finely chopped
  • 100g Brindisa Ibérico bellota hand-carved ham, cut into strips
IN STOCK
  • small pinch dried chilli flakes
  • Fino or Manzanilla sherry
  • Salt flakes
  • Black pepper
  • Black pepper
  • parsley leaves

METHOD

  1. Heat 1 tbsp of the olive oil in a frying pan until sizzling, add the mushrooms - in batches if necessary - and cook until golden. Transfer mushrooms to a bowl.
  2. Lower the heat, add the remaining 4 tablespoons olive oil and the garlic. After a minute, and before the garlic has turned brown, add the ham, chilli flakes and a splash of the sherry. Cook for a few minutes until the liquid has evaporated. then remove from heat.
  3. Arrange the mushrooms on a serving dish. Add the Ibérico ham then drizzle with the pan juices.
  4. Garnish with salt flakes, black pepper and parsley leaves.

 

ingredients

  • 5 tbsp Brindisa Arbequina Olive Oil + extra for drizzling
IN STOCK
  • 500g oyster mushrooms
  • 6 garlic cloves, finely chopped
  • 100g Brindisa Ibérico bellota hand-carved ham, cut into strips
IN STOCK
  • small pinch dried chilli flakes
  • Fino or Manzanilla sherry
  • Salt flakes
  • Black pepper
  • Black pepper
  • parsley leaves
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