Smoky Mushroom and Ham Skewers
Prep Time:
10 minutes
Cook Time:
20 minutes
Servings:
4
Produced in Spain, serrano ham is salted and hung in drying halls to air-cure. It boasts a rich, sweet-salt flavor. Here, strips of ham and earthy cremini mushrooms are seasoned with smoked paprika, then skewered and grilled. Serve with an assortment of other tapas for a taste of Spain.
Ingredients:
- 1/4 cup extra-virgin olive oil, plus more for
drizzling - 1 1/2 tsp. smoked paprika, plus more for
garnish - 1 lb. large cremini mushrooms, brushed clean
and stemmed - Kosher salt and freshly ground pepper, to taste
- 3 oz. thinly sliced serrano ham or prosciutto, cut
into strips 3 inches long and 1 1/2 inches wide
Directions:
If using wooden skewers, soak them in water to cover for at least 20 minutes. Preheat an indoor electric grill to medium-high heat.
In a small bowl, whisk together the 1/4 cup olive oil and the 1 1/2 tsp. paprika.
In a bowl, combine the mushrooms and 3 Tbs. of the olive oil mixture. Season with salt and pepper and stir gently to coat. Lay the ham strips on a work surface and brush with the remaining olive oil mixture. Fold each piece lengthwise into thirds.
Thread the mushrooms onto the skewers, alternating with the ham strips and dividing them equally.
Grill the skewers, turning occasionally, until the mushrooms are tender and the ham is crispy, about 10 minutes. Transfer to a warmed platter, drizzle with olive oil and sprinkle with a pinch of paprika. Serves 4.
In a small bowl, whisk together the 1/4 cup olive oil and the 1 1/2 tsp. paprika.
In a bowl, combine the mushrooms and 3 Tbs. of the olive oil mixture. Season with salt and pepper and stir gently to coat. Lay the ham strips on a work surface and brush with the remaining olive oil mixture. Fold each piece lengthwise into thirds.
Thread the mushrooms onto the skewers, alternating with the ham strips and dividing them equally.
Grill the skewers, turning occasionally, until the mushrooms are tender and the ham is crispy, about 10 minutes. Transfer to a warmed platter, drizzle with olive oil and sprinkle with a pinch of paprika. Serves 4.
Williams-Sonoma Kitchen.