250 gr. of Iberian Ham
500 gr. of Boletus
1 large onion (or two small ones)
2 cloves of garlic
1 Glass of Brandy
1/2 glass of PX.
Salt and Pepper.
First we clean the mushrooms, being careful to remove any traces of
soil that may remain. Separate the stems, taking care not to break the cap of the stem.
mushroom as it will be used to introduce the ham,
Place the mushrooms on a baking tray and add salt and pepper.
Cut the Iberian ham into small cubes and put it inside the hat. Sprinkle a little olive oil on top and put it in the oven for 10 minutes.
minutes at a temperature of 180 degrees.
Clean the Boletus and cut them into small pieces.
Chop the onion finely and put it in a frying pan with the olive oil, brown it and add the garlic previously chopped together with the parsley.
Brown everything well and add the boletus, sauté and when we see that they are ready
Add the brandy and the PX. Let it reduce and add salt.
Present the boletus on a plate and the stuffed mushrooms on top of them.