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

Full List of Oyster Recipes
Full List of Spanish Recipes
Full List of Mushroom Recipes

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