Mushrooms Al Cava with Crispy Jamón Consorcio Serrano

Mushrooms Al Cava with Crispy Jamon Consorcio Serrano Español

One of the most celebrated recipes in Spain is ‘champiñones al ajillo.’ This version elevates the dish further with the enchanting, complex flavor of D.O. Cava Guarda Superior Gran Reserva and the addition of crispy Jamón ConsorcioSerrano Español. Baking a wonderfully aged Jamón Serrano enhances both the flavor and aroma, making each bite a memorable experience. Enjoy this exquisite dish as an appetizer, a side, or even topped with an egg for a delightful lunch or brunch.

What you need:

2 cups mushrooms (chanterelle, oysters and baby portabella) finely chopped, cleaned
4 slices Jamón ConsorcioSerrano Español
3 garlic cloves, minced
1/4 cup of Cava de Guarda Superior Gran Reserva
3 tbsp extra virgen olive oil
Fresh parsley to taste, minced
Salt and black pepper to taste

What to do:

• Prepare the Jamón: Preheat your oven to 400°F (200°C). Place a sheet of baking paper on a sheet pan. Arrange the slices of jamón on the paper, leaving space between them. Cover the jamón with another sheet of baking paper. Bake for 10-12 minutes. Remove from the oven and let it sit for 5 min.
• Sauté the Mushrooms: Heat olive oil in a pan over medium-high heat. Sauté the mushrooms until they start to turn golden (1-2 minutes). Add garlic, a splash of Cava, salt, and pepper. Cook for an additional 1-2 minutes. Stir in the parsley.

• Serve: At the end, add mushrooms to a plate or bowl, with the crispy JamónSerrano and the parsley on top. Serve with fresh baguette and pair with a glass of Cava de Guarda Superior Gran Reserva.