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Sautéd mushrooms with spring onions and cured ham
Fresh mushrooms of your choice, cooked just right, thinly sliced spring onions and morsels of cured ham. Straight from the pan to your plate.
Last modified on: May 10th 2023
300 g 
2 
2 slices cured ham
4 tablespoons 
Times for this recipe
Preparation
45 min.
Cooking
7 min.
All in all
50 min.
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Step by step recipe
Stage 1 - ⌛ 10 min.
Stage 2 - ⌛ 5 min.
Cut mushrooms into small pieces, set aside.
Stage 3 - ⌛ 5 min.
Peel and wash 2 spring onions (scallions), set aside.
Stage 4 - ⌛ 5 min.
Slice thinly and set aside.
Stage 5 - ⌛ 5 min.
Cut 2 slices cured ham into small pieces and reserve.
Stage 6 - ⌛ 3 min.
In a frying pan, pour 2 tablespoon olive oil and put on high heat until lightly smoking.
Stage 7 - ⌛ 1 min.
Add mushroom pieces, but don't salt,...
Stage 8 - ⌛ 2 min.
...and cook, stirring continuously (or "sauter" if you know how) for 2 minutes. This is the secret of this recipe: you should not cook the mushrooms more than 2 minutes to keep both flavour and texture at their best.
Stage 9 - ⌛ 1 min.
After 2 minutes, remove frying pan from heat, salt and pepper, then pour in a strainer to drain mushrooms.
Stage 10 - ⌛ 2 min.
Meanwhile, pour the other 2 tablespoons olive oil into the pan on medium heat, and cook spring onions for 2 minutes stirring continously.
Stage 11 - ⌛ 1 min.
Add pieces of ham, a little salt, pepper, and cook 1 more minute, stirring the whole time.
Stage 12 - ⌛ 2 min.
Reduce heat and add mushrooms, mix well. It's just to reheat them, so 1 or 2 minutes maximum.
Stage 13 - ⌛ 1 min.
Remove from heat, add Chives very finely chopped.
Stage 14 - ⌛ 1 min.
Mix well, Check seasoning.
Stage 15 - ⌛ 5 min.
Divide pan contents between plates, and serve immmediately.
Remarks
It's even better if you can get several kinds of mushrooms. This time I have only used oyster mushrooms, but adding chanterelles would be great.
In which case I suggest you cook each type of mushroom separately, in the same way (2 minutes), and put in the strainer one after the other. In this way each kind keeps its characteristic flavour, and the mixing happens at the last minute.
No spring onions? Just use normal ones.
Instead of ordinary cured ham, if possible use those amazing Spanish hams with their great taste.
In which case I suggest you cook each type of mushroom separately, in the same way (2 minutes), and put in the strainer one after the other. In this way each kind keeps its characteristic flavour, and the mixing happens at the last minute.
No spring onions? Just use normal ones.
Instead of ordinary cured ham, if possible use those amazing Spanish hams with their great taste.
Keeping: Several days in the fridge, covered by a plastic film.
Source: Home made.
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Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 3 g RDI=6 % | 5 g RDI=2 % | 12 g RDI=17 % | 143 kcal RDI=7 % | 601 kJ RDI=7 % |
| Per person | 6 g RDI=10 % | 9 g RDI=4 % | 21 g RDI=29 % | 247 kcal RDI=12 % | 1,037 kJ RDI=12 % |
| Whole recipe | 26 g RDI=40 % | 39 g RDI=15 % | 84 g RDI=115 % | 990 kcal RDI=50 % | 4,147 kJ RDI=50 % |
How much will it cost?
For 4 people
3.25 €
Per person
0.85 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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