Oysters Rockefeller

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

1. Heat 2 tablespoons of the olive oil in a large saute pan over medium heat
2. Working in batches, saute the bread slices until golden, 8 to 10 minutes
3. Add another tablespoon of olive oil if needed
4. Transfer the bread to a bowl and set aside
5. Heat the remaining 2 tablespoons of the olive oil in the same pan over medium heat
6. Add the shallot and cook until translucent, about 1 minute
7. Add the pepper and cook until soft, about 3 minutes
8. Add the mushrooms and the thyme and cook, stirring, for 3 minutes
9. Add the jamon and cook for 1 minute
10. Stir the fried bread into the mixture and continue to cook until well combined
11. Stir in the grapes and season to taste with salt