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Rafael's Mushrooms

This recipe for Rafael's Mushrooms has been reproduced courtesy of Orce Serrano Hams -

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

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

Rafael's MushroomsHow 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

Published with permission of Orce Serrano Hams