Warm mushroom salad with shavings
Ingredients
- 500g fresh mushrooms (portobello or white, cleaned)
- 80g Iberian ham shavings (50g for sautéing + 30g crispy)
- 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)
- Rúcula
- Perejil fresco picado
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 extra virgin olive oil over medium-high heat.
- Añade ajo laminado → 30 seg (hasta que huela).
- Add mushrooms. Sauté for 4-5 minutes, stirring: → First they release water → then they brown.
- When they are golden brown and crispy on the outside, add 50g of shavings.
- 1 more minute → the ham melts and perfumes.
- Remove from heat. Do not add salt (the ham already provides it).
- Prepare the express vinaigrette (1 min). In a small bowl, add: 1 tablespoon extra virgin olive oil, 1 teaspoon sherry vinegar, 1 teaspoon Dijon mustard, a pinch of pepper
- Emulsify with a fork.
- To prepare the shavings topping, and in the same pan (without washing), add 1 teaspoon of EVOO + 30g of shavings.
- 1-2 min at medium heat → crispy like chips.
- Reserve on absorbent paper.
Final assembly
- In a large salad bowl, place the warm mushrooms with melted ham, and add the arugula leaves, cheese shavings, pine nuts, and parsley.
- Pour the vinaigrette → mix gently (the mushrooms will absorb the dressing).
- Serve warm on plates.
- Crown with crispy shavings on top.
Final texture
- Warm and juicy (mushrooms)
- Melting and salty (ham integrated)
- Explosive crunch (topping chips + pine nuts)
- Flaked cheese → melts slightly with heat.
Quick variations
Substitute
Shiitake mushrooms
Portobello
Raw (not sautéed)
Swap mushrooms for
400g shiitake (without stem)
4 large portobello mushrooms
Thinly sliced mushrooms + lemon
Accompaniment
Chives + toasted sesame
Baby arugula + cherry tomato
Avocado + cold shavings
Chef’s tip: For a cold version, chill the sautéed mushrooms before dressing. The crunchy contrast will be preserved. Ready in 20 minutes!
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