Ingredients
- 500g fresh mushrooms (portobello or white, cleaned)
- 80g Iberian ham shavings (50g for sautéing + 30g for the crispy topping)
- 1 clove of garlic (thinly sliced)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sherry vinegar (or balsamic vinegar)
- 1 teaspoon whole grain mustard
- 50g cured cheese (Manchego or Parmesan, in flakes)
- 30g pine nuts (toasted)
- Arugula
- Fresh chopped parsley
- Pepper
Step by step
- Slice the mushrooms into 3-4 mm slices (not too thin and not too thick).
- Heat a large frying pan with 1 tablespoon of olive oil over medium-high heat.
- Add the sliced garlic and cook for about 30 seconds until it starts to smell.
- Add the mushrooms and sauté for 4 to 5 minutes, stirring constantly. They will first release their water and then begin to brown.
- When the mushrooms are golden brown and crispy on the outside, add 50g of the ham shavings.
- Cook for 1 more minute so that the ham fat melts and perfumes the stir-fry.
- Remove from heat. Do not add salt, the ham already provides all the necessary saltiness.
- For the quick vinaigrette: In a small bowl, mix 1 tablespoon of extra virgin olive oil, 1 teaspoon of sherry vinegar, 1 teaspoon of Dijon mustard, and a pinch of pepper. Emulsify well with a fork.
- In the same pan (without washing it), add 1 teaspoon of EVOO and the remaining 30g of shavings.
- Cook for 1-2 minutes over medium heat until crispy like chips.
- Remove and set aside on absorbent paper.
Final assembly
- In a large salad bowl, place the warm mushrooms along with the melted ham.
- Add the arugula leaves, the shavings of aged cheese, the toasted pine nuts, and the fresh parsley.
- Pour in the vinaigrette and mix everything gently so that the mushrooms absorb the dressing well.
- Serve the warm salad on plates and top with the crispy shavings.
Final texture
- Warm and juicy: thanks to the base of sautéed mushrooms.
- Melting and salty: thanks to the hot-integrated ham.
- Explosive crunch: thanks to the ham topping and pine nuts.
- Dairy touch: the flaked cheese melts slightly with the residual heat.
Quick variations
| Alternative | Substitution | Extra accompaniment |
|---|---|---|
| Shiitake Mushrooms | 400g shiitake mushrooms (without stems) | Chives + toasted sesame seeds |
| Large Portobello Mushrooms | 4 large, chopped portobello mushrooms | Baby arugula + cherry tomatoes |
| Raw version | Thinly sliced mushrooms + lemon juice | Avocado + cold ham shavings |
Chef’s tip: If you prefer to enjoy this recipe completely cold, let the sautéed mushrooms cool before adding the remaining ingredients and dressing. The crunchy contrast of the topping will remain intact.
Ready in just 20 minutes!
