Emily Hartwood Mary Berry’s Andalucian Mushrooms are a vibrant, tapas-style appetizer that brings the bold flavors of southern Spain to your dinner table. Ideally the red wine should be a dry variety to ensure the acidity perfectly balances the smoky paprika and salty serrano ham.
Mary Berry Andalucian Mushrooms Recipe Ingredients
- 250g (8 oz) button mushrooms
- 2 tbsp olive oil
- 6 shallots, chopped
- 3 garlic cloves, crushed
- 30g (1 oz) serrano ham, cut into strips
- 1/4 tsp mild chilli powder
- 1/4 tsp paprika (preferably sweet smoked)
- 1 tsp lemon juice
- 90ml (3 fl oz) dry red wine
- 4 tbsp chopped flat-leaf parsley, to garnish
How To Make Mary Berry Andalucian Mushrooms Recipe
- Prep the Mushrooms: Carefully pull the mushroom stems from the caps. You will be using both parts, so keep them together but separated from the caps to ensure even browning.
- Sauté the Base: Heat the olive oil in a large frying pan until hot. Add the chopped shallots and half of the crushed garlic. Cook, stirring constantly, for about 5 minutes until the shallots are soft and translucent but not coloured.
- Brown the Mushrooms: Add the mushroom caps and stems to the pan. Cook, stirring frequently, for 3 minutes or until the mushrooms are lightly browned and aromatic.
- Spice and Ham: Add the serrano ham strips, chilli powder, and paprika. Cook, stirring constantly, for 1 minute to allow the spices to bloom and the ham to release its savory oils.
- Deglaze with Lemon: Add the lemon juice. Cook over a high heat for a few minutes until the liquid has almost entirely evaporated and the mushrooms are just tender.
- Wine Reduction: Pour in the red wine and continue to cook over a high heat. Keep stirring until the liquid has reduced into a thick, flavorful glaze that coats the mushrooms.
- Final Touch: Stir in the remaining crushed garlic and sprinkle with the freshly chopped flat-leaf parsley. Serve immediately while piping hot.
Recipe Tips
- Two-Stage Garlic: Adding the garlic in two stages is a classic technique; the first half provides a mellow, sweet base, while the second half added at the end gives a fresh, piquant “kick” characteristic of Andalucian cooking.
- Cleaning Mushrooms: Avoid soaking the mushrooms in water, as they act like sponges and will become rubbery. Instead, wipe them clean with a damp paper towel or use a soft mushroom brush.
- Smoked Paprika: Using “pimentón de la Vera” (Spanish smoked paprika) makes a significant difference, adding a deep, wood-fired aroma that standard paprika lacks.
- Wine Choice: A Spanish Rioja or a similar medium-bodied dry red wine is the best choice for this recipe to maintain the authentic Mediterranean flavor profile.
What To Serve With Mary Berry Andalucian Mushrooms
Mushroom accompaniments are savory additions frequently served as part of a traditional Mediterranean tapas spread. Ideally the bread should be a crusty baguette or ciabatta to soak up the intense, wine-reduced garlic sauce left on the plate.
- A selection of warm artisan breads or toasted sourdough
- Mary Berry Salmon and Prawn Filo Purses
- A platter of Spanish cheeses like Manchego and Mahón
- A glass of dry Sherry or the same red wine used in the cooking
How To Store Mary Berry Andalucian Mushrooms
- Refrigerate: Store leftover mushrooms in an airtight container in the fridge for up to 2 days.
- Reheat: Reheat gently in a small frying pan over medium heat. You may need to add a tiny splash of water or wine to loosen the sauce as it will thicken significantly when cold.
- Freeze: This recipe is not suitable for freezing, as the texture of the mushrooms will become unpleasantly soft and the wine sauce may separate.
Mary Berry Andalucian Mushrooms Nutrition Facts
- Calories: 92 kcal (per serving)
- Carbohydrates: 4g
- Protein: 3g
- Fat: 7g
- Fiber: 1g
- Sugar: 1g
Nutrition information is provided per serving based on 4 servings.
FAQs
Can I use a different ham?
If you cannot find serrano ham, prosciutto is the closest substitute. However, serrano is generally slightly firmer and less sweet, which better suits the smoky Andalucian flavor profile.
What if I don’t have shallots?
You can use a small red onion or the white parts of 4 spring onions. Shallots are preferred for their delicate sweetness and ability to soften quickly without becoming u0022stringy.u0022
Can I use white wine instead of red?
While red wine provides the traditional deep color and robust flavor, a dry white wine will work in a pinch. The result will be a lighter, more citrus-forward dish.
Mary Berry Andalucian Mushrooms Recipe
Course: AppetizersCuisine: AndalucianDifficulty: Easy4
servings10
minutes15
minutes92
kcalA smoky and savory Spanish-style mushroom dish sautéed with serrano ham, garlic, and a rich red wine reduction.
Ingredients
250g button mushrooms
6 shallots & 3 garlic cloves
30g serrano ham
90ml dry red wine
Smoked paprika, chilli powder, lemon juice
Flat-leaf parsley
Directions
- Separate stems and caps of the mushrooms.
- Sauté shallots and half the garlic in oil for 5 minutes.
- Add mushrooms and brown for 3 minutes.
- Stir in ham, chilli powder, and paprika; cook for 1 minute.
- Add lemon juice and cook until liquid evaporates.
- Pour in wine and reduce over high heat until thick.
- Stir in remaining garlic and parsley; serve at once.
Notes
- Ensure the pan is very hot before adding the mushrooms to get a good sear.
- This dish is best prepared “à la minute” and served immediately while the sauce is glossy.
- For a vegetarian version, omit the ham and add a pinch of smoked salt or extra smoked paprika.
