Mary Berry’s Andalucian Mushrooms Recipe

This Mary Berry Andalucian Mushrooms recipe is a savory and garlicky recipe, which is made with button mushrooms and serrano ham. It’s the perfect tapas dish, ready in about 25 minutes.

Mary Berry Andalucian Mushrooms Ingredients

• 250 g (8 oz) button mushrooms
• 2 tbsp olive oil
• 6 shallots, chopped
• 3 garlic cloves, crushed
• 30 g (1 oz) serrano ham, cut into strips
• 1/4 tsp mild chilli powder
• 1/4 tsp paprika (preferably sweet smoked)
• 1 tsp lemon juice
• 90 ml (3 fl oz) dry red wine
• 4 tbsp chopped flat-leaf parsley, to garnish

How To Make Mary Berry Andalucian Mushrooms

1. Sauté the aromatics and mushrooms: Pull the stems from the mushroom caps. Heat the olive oil in a frying pan until hot. Add the shallots and half of the crushed garlic, and cook, stirring, for about 5 minutes until soft but not coloured. Add the mushroom caps and stems, and continue to cook, stirring, for 3 minutes until lightly browned.
2. Add ham and spices: Add the serrano ham strips, chilli powder, and paprika to the pan. Cook, stirring constantly, for 1 minute to release their fragrance.
3. Deglaze with lemon juice: Add the lemon juice and cook over a high heat for a few minutes until the liquid has almost completely evaporated and the mushrooms are just tender.
4. Reduce with wine and serve: Pour in the red wine and continue to cook over a high heat until the liquid has reduced and become flavourful. Stir in the remaining garlic, sprinkle with the chopped parsley, and serve at once.

Recipe Tips

• What mushrooms are best? While the recipe calls for button mushrooms, cremini or chestnut mushrooms would also work beautifully and add a slightly deeper, earthier flavour.
• Can I use a different ham? Serrano ham is key to the authentic Spanish flavour. If you can’t find it, thinly sliced prosciutto is the best substitute.
• What if I don’t want to use red wine? You can substitute the red wine with a good quality beef or vegetable broth. Add a small splash of balsamic vinegar along with the broth to replicate the acidity of the wine.
• How to get the most flavor? Using sweet smoked paprika as suggested will add a wonderful depth. Also, be careful not to burn the final addition of garlic; it should just be stirred in at the end to provide a fresh, pungent kick.

What To Serve With Andalucian Mushrooms

This is a classic Spanish tapas dish and is best served as part of a larger spread with other tapas.

• Crusty bread to soak up the delicious sauce
• Patatas bravas
• Gambas al ajillo (garlic shrimp)
• Manchego cheese and olives

How To Store Andalucian Mushrooms

• Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan.
• Freezing: It is not recommended to freeze this dish, as the texture of the mushrooms can become rubbery upon thawing.

FAQs

• Can I make this vegetarian? Yes. To make it vegetarian, simply omit the serrano ham. To add a little more depth to make up for the missing ham, ensure you use smoked paprika and perhaps add a few chopped sun-dried tomatoes.
• What does Andalucian mean? It refers to the region of Andalusia in Southern Spain. This style of cooking is typical of the tapas culture famous in that area.
• Why add the garlic at two different times? Adding half the garlic at the beginning allows it to cook down and create a sweet, mellow, aromatic base for the dish. Stirring in the remaining raw garlic right at the end provides a fresh, pungent garlic flavour that is characteristic of many Spanish dishes.

Try More Recipes:

• Mary Berry Spicy Chicken Wings Recipe
• Mary Berry’s Spicy meatballs Recipe
• Mary Berry’s Nachos Grande Recipe
• Mary Berry’s Herbed Mini Sausage Rolls Recipe

Mary Berry’s Andalucian Mushrooms Recipe

Course: AppetizersCuisine: British

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

92

kcal

A classic Spanish tapas dish of savory mushrooms cooked with serrano ham, garlic, and red wine.

Ingredients

• 250 g (8 oz) button mushrooms
  

• 2 tbsp olive oil
  

• 6 shallots, chopped
  

• 3 garlic cloves, crushed
  

• 30 g (1 oz) serrano ham, in strips
  

• 1/4 tsp mild chilli powder
  

• 1/4 tsp sweet smoked paprika
  

• 1 tsp lemon juice
  

• 90 ml (3 fl oz) dry red wine
  

• 4 tbsp chopped flat-leaf parsley

Directions

• Separate mushroom caps and stems. Heat oil in a pan. Cook shallots and half the garlic for 5 minutes until soft.
  
• Add all the mushrooms and cook for 3 minutes until browned.
  
• Add the ham, chilli powder, and paprika. Cook for 1 minute, stirring.
  
• Add lemon juice and cook on high heat until it has nearly evaporated.
  
• Add red wine and cook on high heat until reduced.
  
• Stir in the remaining garlic and the parsley. Serve immediately.