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Spanish Lentils with Oyster Mushrooms

This recipe for Spanish Lentils with Oyster 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

Ingredients for Spanish Lentils with Oyster Mushrooms

500g Oyster mushrooms, sliced
2 Cups Spanish Lentils, washed
4 Cloves of garlic, chopped
12 Cherry tomatoes, halved
1 Small onion, diced
1 Teaspoon hot smoked paprika
Amoroso sherry
Broadleaf parsley (handful roughly chopped
Cracked black pepper
Olive oil

How to make Spanish Lentils with Oyster Mushrooms

  • Saute the onions and garlic in a splash of olive oil.
  • Add the lentils and 1 liter of water, bring to the boil and leave to simmer until tender.
  • Add the hot smoked paprika, season with salt and pour in around 100mls of sherry.
  • Meanwhile fry the oyster mushrooms in a hot frying pan, once cooked add the halved cherry tomatoes, a splash of sherry and season with salt and pepper.
  • Divide the lentils into bowls and arrange the oyster mushrooms and tomatoes over the top.
  • Season again with a little cracked black pepper and lightly dust with smoked paprika.

Serves 3

Spanish Lentils with Oyster Mushrooms

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Orce Serrano Hams

Published with permission of Orce Serrano Hams