Stage 1 - 10 min.
Heat serving plates
Trim stalks off 300 g mushrooms
, brush to remove any earth, and rinse quickly under tap.
It's very important to not leave fresh mushrooms in water because their delicate taste will be diluted.
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.
Stage 15 - 5 min.
Divide pan contents between plates, and serve immmediately.