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
- 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).
- Add the chopped jamón and continue to fry for another 2 minutes until it starts to colour.
- 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.
- Stir through the chopped parsley and then transfer to a warmed tapas bowl and serve. ¡Qué rico!