- Portobello or chestnut mushrooms
- Spain Ibérico diced jamón
- 3 cloves of garlic, minced
- 1/2 glass of white wine
- 3 tablespoons of extra virgin olive oil
- Cayenne pepper
1 – Clean and slice the mushrooms and mince the garlic cloves.
2 – Place a frying pan over medium heat, add the olive oil, the minced garlic and cayenne pepper.
3 – When the garlic starts to turn golden, add the mushrooms to the pan, along with the white wine and a pinch of salt. After the wine is reduced, add the diced jamón and leave for 2 more mins.
4 – Serve the mushrooms hot, garnished with the parsley and another pinch of salt.