Spanish Oyster Mushrooms with Jamón
In Barcelona, a visit to the market revealed a great wealth of wild-crafted mushrooms. Spanish cooks love to show off these delicate, unique mushrooms in a garlicky tapas, with plenty of bread to mop up the savory juices. Look for interesting varieties of mushrooms at your local co-op to try in this dish.
- 1 pound oyster mushrooms (or other variety)
- 2 tablespoons unsalted butter
- 2 cloves garlic, chopped
- 4 tablespoons pine nut
- 2 ounces thinly sliced serrano ham, torn into pieces
- 1/4 teaspoon salt
1. Wipe any dirt from the mushrooms and cut them in large pieces, leaving any smaller ones whole. Trim the tough parts of the stems. 2. Heat the butter in a large skillet and add the garlic, mushrooms and pine nuts. Toss and stir until the mushrooms are just softened and sizzling, 2-5 minutes. Add the serrano ham and salt and toss, serve immediately.
Serve with a sliced baguette to mop the tasty juices.
197 calories, 15 g. fat, 24 mg. cholesterol, 490 mg. sodium, 10 g. carbohydrate, 4 g. fiber, 9 g. protein