Recipe
for :
This
recipe for Rafael's Mushrooms has been reproduced
courtesy of Orce
Serrano Hams - www.orceserranohams.com
Orce
Serrano Hams market a range of authentic Andalucian
cured meats, in particular Serrano Hams, olive oils,
vinegars and wines. The business is situated in the
heart of the Andalucian countryside, which is the home
of Serrano Hams, and ships direct from Spain. All of
the products are locally produced with many being used
in local restaurants and tapas bars where Serrano Ham
is a great favourite. If you are looking for a taste
of real Spain the Orce Serrano Hams can supply you with
it!
If
you would like to find out more about Orce Serrano Hams
and the Serrano Hams then have a look at the article
entitled Jamon
Serrano / Jamon Iberico / Spanish Ham - Orce Serrano
Hams or visit the web site www.orceserranohams.com
Every Easter when our neighbours come to their cave
for holidays, they always treat us to tapas on the first
day. This year it was barbecued mushrooms specially
prepared by Rafael which were outstanding. Try them
as a starter, tapas dish or as an accompaniment to barbecued
meats.
Ingredients
for Rafael's Mushrooms
300g medium to large mushrooms
100g fresh parsley
5 cloves garlic
Olive oil
 How
to make Rafael's Mushrooms
-
Clean the mushrooms by wiping with a damp cloth. Trim
the stalks but leave them attached.
- Peel
and crush the garlic.
- Chop
the parsley as finely as possible, then mix with the
crushed garlic.
- Stuff
each mushroom with the garlic and parsley mixture,
drizzle with a little olive oil and cook on the barbecue
for 10 minutes or so until tender and golden brown.
Orce
Serrano Hams
www.orceserranohams.com
Published
with permission of Orce
Serrano Hams
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