Brindisa Bellota 75% Iberico Ham Kit
100% Iberico Hand-Carved Ham
Cooking Chorizo
Freshly Sliced Charcuterie
INDIVIDUAL CHEESES
CHEESE BOX
Beech Smoked Anchovies
Perello Manzanilla "Martini" Olives
Heirloom Beans
Paella Rice
Recipe Kits
Celebration Hampers
Sparkling Wine
Sherry
Perello Olives
Navarrico Butter Beans
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
- 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.
- 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.
- Arrange the mushrooms on a serving dish. Add the Ibérico ham then drizzle with the pan juices.
- Garnish with salt flakes, black pepper and parsley leaves.
ingredients
- 5 tbsp Brindisa Arbequina Olive Oil + extra for drizzling
(each)
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
