Toast some slices of
Cut the garlic and one of the slices of
serrano ham using a 'burnoise' cut (dice finely into cubes of around 3mm
or less) and put them into a saucepan, with some olive oil from Lower
Aragón, and fry lightly.
Add to the same pan the mushrooms
(washed and with their stalks removed).
Sauté well. Add the white wine and wait
for it to reduce.
Add the flour by sieving it slowly into
the pan, mix it well.
Let it cook gently.
Add salt to taste.
Toast the other slice of serrano ham on a salamander stove. Chop finely
with the 'burnoise' cut.
Wash and dice the tomato normally.
Mushrooms with toasted serrano ham
Spread a little bit of ali-oli sauce on the toasted bread.
normally diced tomato on the surface of the bread.
mushrooms on top, facing upwards, with the larger ones at the bottom and
the smaller ones on top.
Cover it all with the white wine sauce
we made before when cooking the mushrooms, and spinkle on top the
serrano ham that we have toasted.