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Oyster Mushrooms and Spanish Ham
Oyster Mushrooms And Spanish Ham
Ingredients
- 5 tablespoons Spanish extra-virgin olive oil
- 2 cups thinly sliced day-old baguette
- 1 tablespoon minced shallot
- 1 medium banana pepper, stemmed, seeded, and sliced
- 2 cups oyster mushrooms or saffron milk cap mushrooms (available in autumn)
- 2 fresh thyme sprigs
- 2 ounces thinly sliced jamon serrano (Spanish cured ham)
- ¼ cup seedless red grapes, halved
- sea salt to taste
Method
- Heat 2 tablespoons of the olive oil in a large saute pan over medium heat
- Working in batches, saute the bread slices until golden, 8 to 10 minutes
- Add another tablespoon of olive oil if needed
- Transfer the bread to a bowl and set aside
- Heat the remaining 2 tablespoons of the olive oil in the same pan over medium heat
- Add the shallot and cook until translucent, about 1 minute
- Add the pepper and cook until soft, about 3 minutes
- Add the mushrooms and the thyme and cook, stirring, for 3 minutes
- Add the jamon and cook for 1 minute
- Stir the fried bread into the mixture and continue to cook until well combined
- Stir in the grapes and season to taste with salt
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