Ingredient:
250 g (8 oz) button mushrooms
2 tbsp olive oil
6 shallots, chopped
3 garlic cloves, crushed
30 g (1 oz) Serrano ham, cut into strips
¼ tsp mild chilli powder
¼ tsp paprika (preferably sweet smoked)
1 tsp lemon juice
90 ml (3 fl oz) dry red wine
4 tbsp chopped flat-leaf parsley, to garnish
Method:
Pull the mushroom stems from the caps. Heat the olive oil in a frying pan until hot, add the shallots and half of the garlic, and cook, stirring, for about 5 minutes until soft but not colored. Add the mushroom caps and stems, and cook, stirring, for 3 minutes until lightly browned.
Add the Serrano ham, chilli powder, and paprika, and cook, stirring constantly, for 1 minute.
Add the lemon juice, and cook over a high heat for a few minutes until the liquid has almost evaporated and the mushrooms are just tender.
Add the red wine and continue to cook over a high heat until the liquid is reduced and flavorful. Stir in the remaining garlic, sprinkle with the chopped parsley, and serve at once.
250 g (8 oz) button mushrooms
2 tbsp olive oil
6 shallots, chopped
3 garlic cloves, crushed
30 g (1 oz) Serrano ham, cut into strips
¼ tsp mild chilli powder
¼ tsp paprika (preferably sweet smoked)
1 tsp lemon juice
90 ml (3 fl oz) dry red wine
4 tbsp chopped flat-leaf parsley, to garnish
Method:
Pull the mushroom stems from the caps. Heat the olive oil in a frying pan until hot, add the shallots and half of the garlic, and cook, stirring, for about 5 minutes until soft but not colored. Add the mushroom caps and stems, and cook, stirring, for 3 minutes until lightly browned.
Add the Serrano ham, chilli powder, and paprika, and cook, stirring constantly, for 1 minute.
Add the lemon juice, and cook over a high heat for a few minutes until the liquid has almost evaporated and the mushrooms are just tender.
Add the red wine and continue to cook over a high heat until the liquid is reduced and flavorful. Stir in the remaining garlic, sprinkle with the chopped parsley, and serve at once.
