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Sautéed mushrooms with egg and serrano ham

Name: Sautéed mushrooms with egg and serrano ham
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 600 g mixed cultivated mushrooms; 4 eggs; 80 g thinly sliced serrano ham; 2 garlic cloves, sliced; 3 tbsp extra virgin olive oil; 1 tbsp chopped parsley; Black pepper, to taste; Salt, to taste

Mushrooms browned in batches, freshly cooked eggs and ham added off the heat. A wide pan helps the mushrooms brown rather than steam.

Servings4

Preparation10 min

Cooking15 min

Total time25 min

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AI-generated illustrative image.

Method

Clean and cut

Wipe mushrooms with a damp cloth and cut larger ones into similar pieces. If rinsing, dry thoroughly.

Brown in batches

Heat a wide frying pan with 2 tbsp oil. Cook mushrooms in two batches for 4–5 minutes each, without crowding, until browned.

Add garlic and cook the eggs

Return all mushrooms to the pan, add garlic and cook for 1 minute. Set aside. In a separate pan, use the remaining oil to cook the eggs until whites and yolks are set.

Plate and serve

Divide the mushrooms between plates, add an egg to each, then finish with ham, parsley and pepper. Taste before salting and serve immediately.

Suggested wine pairing

Young Rioja · 14–15 °C

A light red with gentle tannins complements the mushrooms without overwhelming the ham.

Choose a wine for Spanish ham →

Kitchen tip: Button and oyster mushrooms are an accessible combination. If liquid collects in the pan, let it evaporate before adding garlic.

Editorial recipe. Not yet validated through a documented kitchen test. Editorial standards →

Method

Clean and cut

Brown in batches

Add garlic and cook the eggs

Plate and serve

Young Rioja · 14–15 °C

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