How to make
Choose larger field mushrooms that are suitable for stuffing. Brush them with something rough to remove dirt and grime from their surface.
Wash them and it is preferable to act quickly due to the fact that with prolonged contact with water, they absorb from it and lose a large part of their flavor. Some chefs do not even wash them, but peel them thoroughly, by removing the top thin layer.
If you chose to wash them, dry them thoroughly immediately afterwards. Remove the stems and finely chop them.
Prepare the filling by first frying the finely chopped onion in some olive oil. As soon as it softens, add the chopped stumps and after two minutes, add the finely chopped garlic cloves.
When they start to aquire a light golden color, add the jamon, cut into small cubes. Cook briefly and pour the cream, by reducing the heat, so that it doesn't burn on the bottom.
Stir for a few minutes, until the mixture thickens and finally season with salt and white pepper (be careful with the salt, as the jamon releases a lot of it during heat treatment).
Remove the finished filling from the heat and get started with the mushrooms. Put a pan with a little olive oil on a high heat and as soon as it heats up, arrange the mushrooms in it with the hole facing down. Bake for about two minutes and turn them to the other side for the same time.
Our goal is for them to aquire a nice golden brown color, but to remain tender and juicy on the inside. This type of mushroom does not need long heat treatment and can even be found raw in some salads. If you overcook them, they can shrink and crumble, so it's good to follow the indicated time.
Arrange the finished stuffed mushrooms on a plate and lightly salt them. You will see that a sauce has formed in the hole, which is best to be removed. Fill with a spoon or two of the filling and serve immediately - warm. If desired, sprinkle with freshly chopped parsley.
Enjoy! The stuffed mushrooms with cream and jamon are ready.
