How to make
Clean the mushrooms, wash them under running water without soaking them. Cut them into strips and dice the jamon.
If you chose to garnish with beetroot puree, boil 1/2 head and puree it with a little olive oil, salt and black pepper (and 1 tbsp. of lemon juice, if desired).
Heat a frying pan over medium to high heat with the butter and olive oil, if you like it more greasy you can add more.
Add the mushrooms, salt and season with black pepper and cook, until they release their water and it evaporates halfway. They should remain soft, not dry. Towards the end of cooking, add the jamon and stir briefly.
Transfer the hot mushrooms into a plate along with the remaining delicious sauce that has separated during cooking. Wait a minute and put the egg yolk on them. Wait for it to absorb from the heat and mix with everything else.
Drizzle the beetroot puree and honey here and there and sprinkle with sprouts or lettuce leaves.
Deliciousness, which you must try!
Enjoy your meal!
