Toasted serrano ham and mushrooms Champiñon con jamón serrano tostado

MUSHROOMS WITH SERRANO HAM ON TOAST

  

 Ingredients for 8 people: 

400 g. of mushrooms 

2 slices of Serrano ham

2 cloves of garlic

100 ml of olive oil from Lower Aragón

10 g. flour  

1 salad tomato

White wine

 

Preparation:


Toast some slices of bread. 

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.

Mushroom and ham tapa
Mushrooms with toasted serrano ham from Teruel.



Spread a little bit of ali-oli sauce on the toasted bread.

Scatter the normally diced tomato on the surface of the bread.

Place the 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.


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If you need any further information please contact us at:

Sabor Artesano

C/ Maestro Rebullida, 20
44640 – Torrecilla de Alcañiz
Teruel      España
Telf: 34 978 85 24 15
Fax:  978 85 27 00

informacion@sabor-artesano.com