Mushroom with Jamon or Prosciutto and Garlicky Dressing
You can use this as a salad or a side-dish, the mushrooms almost marinate in the dressing and become very juicy and tasty!
½ lb. white button mushrooms, thinly sliced
2 tsp lemon juice
3 slices Spanish jamon or Italian Prosciutto, diced into cubes about 1/2cm x 1/2cm
For the dressing
½ cup extra-virgin olive oil
2 tsp sherry vinegar
1 tsp Dijon mustard
1 small garlic clove, minced (about ½ tsp)
½ tsp dried basil
½ tsp dried marjoram
½ tsp dried thyme
For the garnish
2 tbsp grated aged Manchego, or other hard sharp sheep's milk cheese
2 tbsp fresh parsley chopped
salt & freshly ground black pepper
1. Place in a salad bowl and toss with the lemon juice.
2. Add the diced jamon.
3. Whisk together the olive oil, vinegar, mustard, garlic, herbs, salt and pepper. Pour over the mushrooms.
4. Add the cheese, one tablespoon of parsley and toss gently. Garnish with the remaining tablespoon of parsley and serve.