Sauteed Mushrooms with Jamon Serrano
This recipe is adapted from one in Paella! by Penelope Casas, which is for sale on our website. It calls for white mushrooms, but you could use almost any other mushroom, such as shiitake, oyster, or cremini. Serve this with toothpicks as a tapa, or as a side dish.
- 3 tablespoons extra-virgin olive oil
- 8 ounces white button mushrooms, trimmed and quartered (cut into eighths, if large)
- Fine sea salt or kosher salt
- 1 clove garlic, finely chopped
- 2 tablespoons matchstick-size Spanish jamon serrano or prosciutto, cut from a 1/8-inch thick slice
- 2 tablespoons dry white wine
- 2 tablespoons minced fresh parsley
Heat the oil in a medium saute pan or cast iron skillet over high heat. When it is hot, add the mushrooms, season with salt, and saute, stirring frequently, until the mushrooms are browned in places and have softened considerably, about 5 minutes. Reduce the heat to medium, add the garlic and jamon serrano or prosciutto and cook, stirring, until the garlic is just taking on a bit of color, 1 to 2 minutes. Pour in the wine and cook until it evaporates. Add the parsley and toss to combine. Transfer to a small cazuela or serving platter and serve hot.