A José Recipe

Mushrooms and Prawns on Toast with Serrano Ham

This is a very easy dish to make, and has a lovely balance of sweet, salt and savoury flavours.

  1. In a wok or frying pan, heat the oil over a medium heat and add the garlic.
  2. Fry for 1 minute, and before it turns golden, add the mushrooms and the thyme, so they sauté quickly. Season with salt and pepper.
  3. In the meantime, toast the bread.
  4. When the mushrooms start to turn brown, add the prawns followed by the wine. Cook until the prawns have turned pink and the wine reduced a little – about 2–3 minutes.
  5. Put the toasted bread onto 4 warmed plates; divide the mixture over the bread.
  6. Scatter the diced ham and parsley over the top and serve immediately.

(Picture courtesy and copyright of the amazing Vladimir Studenic)


Serves 4
  • 2 tablespoons extra virgin olive oil
  • 1 garlic clove, chopped
  • 350g mixed seasonal mushrooms
  • 1 sprig of thyme, leaves only
  • 4 slices of good quality bread
  • Sea salt and freshly ground black pepper
  • 16 raw prawns, peeled
  • 4 tablespoons dry white wine
  • 75g good quality Serrano ham, diced into small cubes
  • 5 sprigs of flat-leaf parsley, chopped