Mediterranean Cooking

Mushrooms Al Cava with Crispy Jamón ConsorcioSerrano paired with Cava de Guarda Superior Gran Reserva (+30 months)

Cava de Guarda Superior Gran Reserva Siviendo.png

This Cava is the ultimate in complexity. With great aromatic intensity, Cava Gran Reserva stands out for having its own personality and complex aroma, thanks to more than 30 months aging in bottle.

25 minutes

Difficulty

1 Person

One of the most celebrated recipes in Spain is ‘champiñones al ajillo.’ This version elevates the dish further with the enchanting, complex flavor of D.O. Cava Guarda Superior Gran Reserva and the addition of crispy Jamón ConsorcioSerrano. Baking a wonderfully aged Jamón Serrano enhances both the flavor and aroma, making each bite a memorable experience. Enjoy this exquisite dish as an appetizer, a side, or even topped with an egg for a delightful lunch or brunch.

Ingredients

2 cups mushrooms (chanterelle, oysters and baby portabella) finely chopped, cleaned

4 slices Jamón ConsorcioSerrano

3 garlic cloves, minced

1/4 cup of Cava de Guarda Superior Gran Reserva

3 tbsp extra virgen olive oil

Fresh parsley to taste, minced

Salt and black pepper to taste

Instructions

Preheat your oven to 400°F (200°C).

Place a sheet of baking paper on a sheet pan. Arrange the slices of jamón on the paper, leaving space between them.

Cover the jamón with another sheet of baking paper.

Bake for 10-12 minutes.

Remove from the oven and let it sit for 5 min.

Heat olive oil in a pan over medium-high heat.

Sauté the mushrooms until they start to turn golden (1-2 minutes).

Add garlic, a splash of Cava, salt, and pepper.

Cook for an additional 1-2 minutes.

Stir in the parsley.

At the end, add mushrooms to a plate or bowl, with the crispy JamónSerrano and the parsley on top.

Serve with fresh baguette and pair with a glass of Cava de Guarda Superior Gran Reserva.

DOREEN COLONDRES (@doreencolondres)

Passionate about conscious cooking and holistic wellbeing, she has built a career that combines gastronomy, lifestyle and communication. As a chef and content creator, she has shared her vision through digital platforms and audiovisual projects, connecting with a community that seeks to eat better without complications.

Appointed by the European Union as ambassador for our new educational campaign, with the aim of training professionals, consumers and students about the prestigious food regions and Cavas of D.O. Cava and Jamón ConsorcioSerrano, a recognition that reinforces her commitment to the dissemination of quality gastronomy.

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