Sautéed Mushrooms with Spring Garlic and Jamón Ibérico de Bellota

Ingredients

• 1.3 lb of wild mushrooms
• 7 oz of spring garlic
• 2.5 oz of Jamón Ibérico de Bellota “Pata Negra”
• Extra Virgin Olive Oil
• Sea Salt
• Pepper

How to prepare

1. Begin by cutting the spring garlic into small pieces.
2. Now sauté the spring garlic in a heated pan with a tablespoon of Extra Virgin Olive Oil.
3. When it’s golden brown add the wild mushrooms. Stir frequently.
4. Once cooked, turn off the heat, season with salt and pepper, and plate.
5. Finally, put some amazing Jamón Pata Negra on top and prepare to enjoy.