Mushrooms with ham (almost from Ferran Adria)

Step-by-step preparation

Cooking time: 5 mins

1. STEP 1

   

   All ingredients for the recipe

2. STEP 2

   

   1. If you use champignons (and this also applies to decent-looking, unbrushed white ones, for example) - do not wash them, but clean them of dirt with a brush or dry cloth - this allows you to preserve the aroma of the mushroom and prevent it from absorbing water when washing.

3. STEP 3

   

   2. Slice the mushrooms, in our case these are champignons.

4. STEP 4

   

   3. Heat extra virgin olive oil in a frying pan and fry the bacon or ham in it.

5. STEP 5

   

   4. Reduce heat, add sherry and add mushrooms. The champignons needed very little, literally a couple of minutes, with white mushrooms it will be the same; for other types of wild mushrooms the cooking time may be longer. Season with fresh parsley and pepper.

Comments on the recipe

Irisha

04.12.2023

4.9

Natasha, the photo is simply gorgeous, so bright, it made my mouth water, but it’s a pity, I don’t like sherry at all, but it probably gives all the taste, so replacing it won’t be the same

Magnago

04.12.2023

4.6

Irish, I also can’t stand drinking fortified ones, and I can’t even put rum or cognac in its pure form in my mouth - I can’t even bring it to my nose! But as seasonings, all of these things work just fine.

Shura

04.12.2023

4.8

What kind of ham is this - jamon and what does it taste like? After all, it played a role in determining taste. But the dish proposed by our MaG will go with a bang in our kitchens, all the ingredients are available and tried, and the combination is excellent, and the consistency is juicy? After frying, the mushrooms will take on the same weight as the sherry and ham, which means everything will be equal (if I’m not mistaken), it’s very interesting to try))

Magnago

04.12.2023

4.9

I can just explain what jamon is. This, Schur, is very similar to Italian prosciutto crudo, only even less salty. The problem is that there are 2 basic varieties of jamon (depending on the breed of pigs and what they are fed with), and Adria also has a strict requirement about which manufacturer it is from... Well, unrealistic! I found a replacement that I think can be found in Russia. When I get there, I’ll look for which one of ours best matches, but for now, focus on smoked low-fat bacon. I took note for holidays with a large number of invitees. This is truly an amazing delicacy, and you immediately feel that it is UNUSUAL. And almost no time is spent on preparation. So what usually happens? Usually it’s the other way around: you flaunt all sorts of “haute cuisine”, you flaunt yourself, and one of the male guests is sure to grimace: “But for me, it would be better if I fried some potatoes!”

Shura

04.12.2023

4.6

Exactly, MaG, not everyone can understand our exclusive snacks, especially men, they will pick with a fork and reach for the herring (((I took note of your recipe, I’m going to visit the children - they will definitely understand me and accept this taste with adoration!

Anton

04.12.2023

5

and one of the male guests will definitely grimace: “But for me, it would be better if I fried potatoes!” And as for properly fried potatoes, or even pickles, you see, sherry is not necessary.

Magnago

04.12.2023

5

Mmm... I'm tormented by vague doubts... Anton seems to be hinting that if Ferran Adria were Russian, he would make a recipe not based on jamon with mushrooms and sherry, but on potatoes with cucumbers and the most famous Russian national drink? Cool! As I understand it, the master would foam the potatoes, the cucumbers would be responsible for the crunchy sound, and the vodka... um... by the way, no one has tried it, can you make an oxygen cocktail from vodka? Vodka would obviously be responsible for the aroma of the forest (what? Everything is like in the article!), in which the client will be found under a bush after tasting all this creativity!