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Garlic Mushroom and Ibérico Ham Pintxo

9 mins

4 people

Prep Time

5 mins

Cook Time

4 mins

Total Time

9 mins

This is a very popular pintxo in the Basque country, the earthy mushrooms work well with the nutty ibérico ham and the garlic oil flavoured with sherry vinegar lifts the whole pintxo up. You can also serve the garlic mushrooms as a tapa with toasted bread!

Ingredients
Method

8 medium size white mushrooms
8 slices of ibérico ham
4 slices of baguette bread, cut at an angle
1 garlic clove, finely chopped
1 tbsp flat leaf parsley, finely chopped
4 tbsp of olive oil
Sherry vinegar
Salt to taste

Heat a medium size frying pan, add the oil and cook the mushrooms on a moderate heat to brown them on both sides for 2 minutes. Lower the heat and add the chopped garlic and parsley, season with salt and a good dash of sherry vinegar. Toast the slices of bread under a hot grill.
Assemble the pintxo by placing the slices of ibérico ham onto the bread, topping it with 2 garlic mushrooms stacked on top of each other and secured with a toothpick. Place them on a tray or wooden board and spoon some of the garlic, parsley and vinegar oil.

Ingredients

8 medium size white mushrooms
8 slices of ibérico ham
4 slices of baguette bread, cut at an angle
1 garlic clove, finely chopped
1 tbsp flat leaf parsley, finely chopped
4 tbsp of olive oil
Sherry vinegar
Salt to taste

Method

Heat a medium size frying pan, add the oil and cook the mushrooms on a moderate heat to brown them on both sides for 2 minutes. Lower the heat and add the chopped garlic and parsley, season with salt and a good dash of sherry vinegar. Toast the slices of bread under a hot grill.
Assemble the pintxo by placing the slices of ibérico ham onto the bread, topping it with 2 garlic mushrooms stacked on top of each other and secured with a toothpick. Place them on a tray or wooden board and spoon some of the garlic, parsley and vinegar oil.

Add To Basket

Jose Pariente Verdejo 2019

£13.90

Montanegra Iberico Bellota Ham Hand Carved 100g

£12.00

Alvear Pedro Ximenez Vinegar 10 Year Old

£5.75

Hacienda Ipora Seleccion Familiar

£10.75

Chef's Profile

Javier De La Hormaza

Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.

Twitter: @bascofinefoods
Instagram: @mrbasco

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Garlic Mushroom and Ibérico Ham Pintxo

Jose Pariente Verdejo 2019

Montanegra Iberico Bellota Ham Hand Carved 100g

Alvear Pedro Ximenez Vinegar 10 Year Old