{"id":1212,"date":"2026-06-15T11:59:38","date_gmt":"2026-06-15T09:59:38","guid":{"rendered":"https:\/\/www.viruteo.com\/warm-mushroom-salad-with-shavings\/"},"modified":"2026-06-15T11:59:38","modified_gmt":"2026-06-15T09:59:38","slug":"warm-mushroom-salad-with-shavings","status":"publish","type":"post","link":"https:\/\/www.viruteo.com\/en\/warm-mushroom-salad-with-shavings\/","title":{"rendered":"Warm Mushroom Salad with Shavings"},"content":{"rendered":"
\n

Ingredients<\/h2>\n
\n
\n
    \n
  • 500g fresh mushrooms (portobello or white, cleaned)<\/li>\n
  • 80g Iberian ham shavings (50g for saut\u00e9ing + 30g for the crispy topping)<\/li>\n
  • 1 clove of garlic (thinly sliced)<\/li>\n
  • 2 tablespoons extra virgin olive oil<\/li>\n
  • 1 teaspoon sherry vinegar (or balsamic vinegar)<\/li>\n
  • 1 teaspoon <\/strong>whole grain mustard<\/li>\n
  • 50g cured cheese (Manchego or Parmesan, in flakes)<\/li>\n
  • 30g pine nuts (toasted)<\/li>\n
  • Arugula<\/li>\n
  • Fresh chopped parsley<\/li>\n
  • Pepper<\/li>\n<\/ul><\/div>\n

    Step by step<\/h2>\n
    \n
      \n
    1. Slice the mushrooms into 3-4 mm slices (not too thin and not too thick).<\/li>\n
    2. Heat a large frying pan with 1 tablespoon of olive oil over medium-high heat.<\/li>\n
    3. Add the sliced \u200b\u200bgarlic and cook for about 30 seconds until it starts to smell.<\/li>\n
    4. Add the mushrooms and saut\u00e9 for 4 to 5 minutes, stirring constantly. They will first release their water and then begin to brown. <\/li>\n
    5. When the mushrooms are golden brown and crispy on the outside, add 50g of the ham shavings.<\/li>\n
    6. Cook for 1 more minute so that the ham fat melts and perfumes the stir-fry.<\/li>\n
    7. Remove from heat. Do not add salt<\/strong>, the ham already provides all the necessary saltiness.<\/li>\n
    8. 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. <\/li>\n
    9. In the same pan (without washing it), add 1 teaspoon of EVOO and the remaining 30g of shavings.<\/li>\n
    10. Cook for 1-2 minutes over medium heat until crispy like chips.<\/li>\n
    11. Remove and set aside on absorbent paper.<\/li>\n<\/ol>\n

      Final assembly<\/h2>\n
      \n
        \n
      • In a large salad bowl, place the warm mushrooms along with the melted ham.<\/li>\n
      • Add the arugula leaves, the shavings of aged cheese, the toasted pine nuts, and the fresh parsley.<\/li>\n
      • Pour in the vinaigrette and mix everything gently so that the mushrooms absorb the dressing well.<\/li>\n
      • Serve the warm salad on plates and top with the crispy shavings.<\/li>\n<\/ul>\n

        Final texture<\/h2>\n
        \n
          \n
        • Warm and juicy: thanks to the base of saut\u00e9ed mushrooms.<\/li>\n
        • Melting and salty: thanks to the hot-integrated ham.<\/li>\n
        • Explosive crunch: thanks to the ham topping and pine nuts.<\/li>\n
        • Dairy touch: the flaked cheese melts slightly with the residual heat.<\/li>\n<\/ul>\n

          Quick variations<\/h2>\n
          \n\n\n\n\n\n\n\n
          Alternative<\/th>\nSubstitution<\/th>\nExtra accompaniment<\/th>\n<\/tr>\n<\/thead>\n
          Shiitake Mushrooms<\/strong><\/td>\n400g shiitake mushrooms (without stems)<\/td>\nChives + toasted sesame seeds<\/td>\n<\/tr>\n
          Large Portobello Mushrooms<\/strong><\/td>\n4 large, chopped portobello mushrooms<\/td>\nBaby arugula + cherry tomatoes<\/td>\n<\/tr>\n
          Raw version<\/strong><\/td>\nThinly sliced \u200b\u200bmushrooms + lemon juice<\/td>\nAvocado + cold ham shavings<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

          \n Chef’s tip: If you prefer to enjoy this recipe completely cold, let the saut\u00e9ed mushrooms cool before adding the remaining ingredients and dressing. The crunchy contrast of the topping will remain intact.\n <\/p><\/blockquote>\n

          Ready in just 20 minutes!<\/p>\n<\/article>\n","protected":false},"excerpt":{"rendered":"

          Ingredients 500g fresh mushrooms (portobello or white, cleaned) 80g Iberian ham shavings (50g for saut\u00e9ing + 30g for the crispy topping) 1 clove of garlic (thinly sliced) 2 tablespoons extra…<\/p>\n","protected":false},"author":1,"featured_media":1213,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[53],"tags":[],"class_list":["post-1212","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t