Did you know that mushrooms are widely used in Spanish cuisine? Traditional recipes using wild mushrooms as one of the ingredients can be found throughout the whole of Spain. Today we would like to share a light, easy and very and tasty recipe from Málaga. 

Malaga is well-known for its sunshine and lovely beaches, where of course mushrooms do not grow. The province of Malaga also has mountains, where you can find many kinds of wild mushrooms. This recipe is best suited for the blusher (Amanita rubescens), chanterelle mushroom (Cantharellus cibarius), the saffron milk cap (Lactarius deliciosus) or common mushrooms.

Wild mushroom foraging is a great hobby that requires some special knowledge and experience. There is a rule you only pick mushrooms that you 100% know.

INGREDIENTS

Serves 4

200 g Mushrooms (the blusher (Amanita rubescens), chanterelle mushroom (Cantharellus cibarius), the saffron milk cap (Lactarius deliciosus) or common mushrooms)

50 g jamón ibérico  or  jamón serrano

2 tbs olive oil

100 ml dry white wine (optional)

1 garlic clove

20 g flat-leaf parsley 

METHOD

1. Clean the mushrooms of any dirt, wash under cold running water and cut into quarters.
2. Peel the garlic clove and chop finely.
3. Cut the jamon into small cubes.
4. Pour the olive oil into the pan and add the chopped garlic. Once the garlic is golden brown, add the sliced ​​mushrooms and jamon.
5. Fry until almost all the water has evaporated. Then add white wine and simmer without a lid until the wine has absorbed.
6. Season with salt (be careful that jamón is salty, so let's taste if the food needs salt). Remove from fire and garnish with chopped flat-leaf parsley.
7. Serve immediately.

BUEN PROVECHO!

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