Champiñones con Jamón al Jerez (Mushrooms with serrano ham in sherry) - Talking Tapas

Champiñones con Jamón al Jerez (Mushrooms with serrano ham in sherry)

This simple and speedy little tapas dish is served all over my favourite city of Sevilla, and is one I have enjoyed over and over again! Although every tapas bar has its own way of serving it, the combination of earthy mushrooms, salty jamón and fragrant fino sherry is a winner every time!

I like to serve it simply with some lovely crusty bread to soak up the delicious juices, and of course a chilled glass of fino sherry, ¡claro! 

Ingredientes (Serves 4 as tapas)         

  • 2 tbsp. of good quality olive oil
  • ½ small onion finely chopped
  • 3 garlic cloves crushed
  • 3 slices of Jamón Serrano finely chopped
  • 250g mushrooms, cleaned and sliced
  • 40ml dry sherry (fino), or dry white wine
  • 40ml chicken stock (or just crumble in ¼ chicken or vegetable stock cube with 40 ml water)
  • 1 tbsp. chopped, fresh parsley
  • Freshly ground black pepper


  1. Heat the olive oil in a large frying pan or skillet over a medium heat, and fry the onion and garlic until soft but not browned (about 5 minutes).
  2. Add the chopped jamón and continue to fry for another 2 minutes until it starts to colour.
  3. Now add the mushrooms, sherry and stock to the pan, along with a generous few grinds of black pepper, lower the heat and simmer for 10-15 minutes until the mushrooms have released their juices and the liquid has started to reduce a little.
  4. Stir through the chopped parsley and then transfer to a warmed tapas bowl and serve. ¡Qué rico!