- 15 min
- 40 ml Andorinha Organic Extra Virgin Olive Oil
- 6 fresh endives
- 50 g sliced shiitake mushrooms
- 50 g sliced Portobello mushrooms
- 50 g shimeji mushrooms
- Juice of 2 lemons
- 20 ml sake
- 5 g frozen chilies
- 6 yellow cherry tomatoes cut into 4 pieces
- ¼ of a red onion cut into thin slices
- Coriander sprouts to taste
- 2 thin slices of jamón
Preparing the jamón:
In a frying pan, add enough Andorinha Organic Extra Virgin Olive Oil to fry the slices (over low heat, to prevent the oil from getting too hot and burning).
Place on paper towel and let it cool.
As soon as it is cold and crispy, crush it by hand to make a fine, crispy crumble.
In a bowl, add the mushrooms, lime juice, sake and marinate for 5 minutes.
Then, in the same bowl, pour some Andorinha Organic Extra Virgin Olive Oil, the chilies, the tomatoes, red onions and add salt to taste.
Mix it all up and leave in the fridge for 20 minutes.
Finish with coriander sprouts and the jamón crumble.
Serve in the endives!
To prevent the red onion from getting too acid and to make sure it stays crunchy, you should blanch it* before you add it to the recipe.
*Blanching: put it in boiling water for 5 seconds, then put in ice water to finish cooking.
Never wash the mushrooms. They spoil by absorbing the wash water.