Spanish serrano ham, like its more famous Italian cousin prosciutto, is salted and hung in drying halls to air-cure. It has a more earthy flavor. Steaming the mushrooms helps to rid them of excess moisture, creating a more concentrated mushroom flavor.
Recipe courtesy of Williams-Sonoma
- 42 fresh cremini or white button mushrooms, each 2 to 3 inches in diameter, brushed clean
- 2 tablespoons fresh bread crumbs
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 teaspoon minced fresh sage
- 1 large garlic clove, finely chopped
- 3 ounces serrano ham or prosciutto, finely chopped
- 3 tablespoons crème fraîche or sour cream, or as needed
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 tablespoons dry white wine or vermouth
- 2 tablespoons grated Parmigiano-Reggiano cheese, plus more for garnish
- 1 Preheat an oven to 400°F.
- 2 Lightly oil 1 heavy baking dish, or 2 large enough to accommodate the mushrooms snugly in a single layer.
- 3 Trim off the rough base of each mushroom stem, then remove the stems and chop finely. In a large bowl, combine the chopped stems, the bread crumbs, parsley, sage, garlic, ham, 3 tablespoons crème fraîche, and the salt and pepper.
- 4 Mix together thoroughly. The mixture should hold together in clumps. If it seems dry, mix in another 1 to 2 teaspoon of crème fraîche.
- 5 Put the mushroom caps, stem sides up, in a steamer basket set over simmering water. Cover and steam until tender and glossy, about 3 minutes. Lift out the basket, allowing any moisture to drain, and let cool.
- 6 Spoon 1 generous teaspoon of the ham mixture onto the stem side of each mushroom cap and smooth it into an even, rounded mound. Place the mushrooms, stuffing side up, in the prepared baking dish.
- 7 Drizzle the wine around the edges of the dish and sprinkle each cap with about 1/8 teaspoon of the cheese.
- 8 Bake, uncovered, until golden, about 30 minutes. Let cool for 5 minutes, garnish with cheese and serve warm or at room temperature.
- 9 Make-Ahead Tip: The steamed mushrooms and stuffing can be stored separately in the refrigerator for up to 24 hours before stuffing.