Sauteed Wild Mushrooms with Ham and Allioli

Name: Sauteed Wild Mushrooms with Ham and Allioli (Setas Salteadas con Jamon y Allioli)
Cuisine: Spanish
Ingredients: 12 ounces assorted delicate wild mushrooms (chanterelles, cèpes, and oyster mushrooms), or 12 ounces oyster mushrooms (caps only), wiped clean with a damp paper towel and sliced if large; 12 ounces assorted delicate wild mushrooms (chanterelles, cèpes, and oyster mushrooms), or 12 ounces oyster mushrooms (caps only), wiped clean with a damp paper towel and sliced if large; 1 piece (3 ounces) serrano ham or prosciutto, finely diced; 1 piece (3 ounces) serrano ham or prosciutto, finely diced; 3 large cloves garlic, minced; 3 tablespoons fragrant extra-virgin olive oil, or more if needed; Coarse salt (kosher or sea) and freshly ground black pepper; 2 to 3 tablespoons finely minced fresh flat-leaf parsley; Coarse salt (kosher or sea) and freshly ground black pepper; Coarse salt (kosher or sea) and freshly ground black pepper; 12 ounces assorted delicate wild mushrooms (chanterelles, cèpes, and oyster mushrooms), or 12 ounces oyster mushrooms (caps only), wiped clean with a damp paper towel and sliced if large; Coarse salt (kosher or sea) and freshly ground black pepper; 12 ounces assorted delicate wild mushrooms (chanterelles, cèpes, and oyster mushrooms), or 12 ounces oyster mushrooms (caps only), wiped clean with a damp paper towel and sliced if large; 12 ounces assorted delicate wild mushrooms (chanterelles, cèpes, and oyster mushrooms), or 12 ounces oyster mushrooms (caps only), wiped clean with a damp paper towel and sliced if large; Grilled bread or toast, for serving (optional); About ⅓ cup Allioli, thinned with 2 to 3 teaspoons water if it seems too thick to drizzle; About ⅓ cup Allioli, thinned with 2 to 3 teaspoons water if it seems too thick to drizzle

Setas Salteadas con Jamon y Allioli

Preparation info

Serves
4
on its own as a tapa

Difficulty
Easy

Appears in

The New Spanish Table

By Anya von Bremzen

Published 2005

About

A creamy, garlicky drizzle of the Catalan allioli mayonnaise adds a delicious accent to a classic dish of sautéed wild mushrooms spiked with smoky cured ham. These are incredible served on a slice of grilled or toasted peasant bread, a kind of Spanish bruschetta. Or serve them for breakfast on toast topped with a poached or fried egg. Use delicate mushrooms here, preferably not the dark-spored cremini or portobellos.

Ingredients

Europe
Spain
Starter
Breakfast
Mediterranean

Ingredients

Method