Mushrooms with Rosemary
4 servings
45 minutes
Mushrooms with rosemary are an exquisite dish that combines the natural richness of mushrooms with the aromatic warmth of fresh rosemary. Serrano ham adds depth and spiciness, while lemon juice provides a subtle citrus freshness. The origins of this recipe lie in gourmet cuisine, where the balance of flavors and simplicity of preparation are valued. The dish is perfect for a cozy dinner or as part of an elegant menu for guests. Tender mushrooms infused with oil and rosemary create a harmonious flavor that unfolds with each bite. Serving it with an aromatic sauce makes this dish particularly refined, allowing each ingredient to shine.
1
For this dish, you will need large mushrooms, divide them into caps and stems, finely chop the stems, and sprinkle the caps with lemon juice. The ham also needs to be finely chopped. Collect the leaves from the rosemary sprigs and chop them finely.
- Fresh mushrooms: 500 g
- Lemon: 0.5 piece
- Serrano ham: 100 g
- Rosemary: 2 pieces
2
Heat 10 grams of butter in a pan, add mushroom stems and cook, stirring, for 6-7 minutes. Add ham to the mushrooms after three minutes and cook together. Season the contents of the pan with salt and pepper, transfer to a plate, and set aside.
- Butter: 50 g
- Fresh mushrooms: 500 g
- Serrano ham: 100 g
- Salt: to taste
- Ground black pepper: to taste
3
Place the caps smooth side down in the same pan. Season with salt and pepper, cover with a lid, and leave for 1 minute. Then drain the liquid into a bowl and continue cooking the caps on low heat for another 10 minutes until they are soft.
- Fresh mushrooms: 500 g
- Salt: to taste
- Ground black pepper: to taste
4
Fill the caps with filling. Mix the remaining butter and rosemary with the liquid in which the mushrooms were fried and pour it all into a saucepan, then cook over low heat, stirring constantly. Pour the sauce over the mushrooms and serve immediately.
- Butter: 50 g
- Rosemary: 2 pieces