Mushroom gratin with ham mayonnaise

Mushroom gratin with ham mayonnaise

Champiñones gratinados

By
From
Spanish Made Simple
Serves
4 as a tapa

This simple recipe carries an explosion of flavour. It makes a great starter (appetizer) when you are entertaining friends or family, as you can leave it hot in the oven until you need it. I use portobello mushrooms but you can use any flat mushroom, or even large oyster types.

Ingredients

Quantity Ingredient
4 portobello mushrooms, Stalks trimmed
2 sprigs fresh thyme, Leaves separated
olive oil
1 spring onion, The green part, Finely chopped
sea salt
freshly ground black pepper

For the ham mayonnaise

Quantity Ingredient
1 egg yolk
1 garlic clove
A pinch salt
1 tablespoon lemon juice or vinegar
3 slices serrano ham, ROUGHLY CHOPPED
150ml mild olive oil

Method

  1. Place the mushrooms on a roasting tray and sprinkle with sea salt, a bit of black pepper, the fresh thyme leaves and a drizzle of olive oil. Place in a cold oven and set the temperature to 180°C. Bake for 15 minutes.
  2. Meanwhile, for the ham mayonnaise, blend the egg yolk, garlic clove, salt, lemon juice and ham in a food processor and then start to add the oil in a steady stream until you have a mayonnaise.
  3. Remove the tray from the oven and sprinkle the mushrooms with the chopped spring onion. Top with a dollop of the ham mayonnaise and return to the oven for a good 5 minutes, or until the top has nicely browned.
Tags:
Spanish
simple
weekday
tapas
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