Jun 8, 2019


Norman & Justin Van Aken © All rights reserved. “My Key West Kitchen”

If you are using fresh morels be sure to clean them in a few changes of warm water. Spin gently to dry and place on absorbent toweling prior to cooking them. This recipe works with a wide variety of mushrooms.

Serves 4 as an appetizer

3 Tablespoons of XVOO

1 Tablespoon butter

2 cloves garlic, peeled and thinly sliced

¾ pound of wild mushrooms, (whatever is in season and in very good quality), trimmed and cut into quarters or sixths

3 Tablespoons sherry wine vinegar

¾ Cup heavy cream

Kosher salt and fresh black pepper, to taste

4 slices Brioche (or other)

4 slices of Serrano Ham, (very thinly sliced) (or prosciutto)

Clarified butter to crisp the brioche


Parmesan, as desired

Heat a medium to large sauté pan and add the olive oil and butter. Now add the garlic and allow to soften a minute. Add the mushrooms. Stir gently seasoning with salt and pepper. Cook about 3 minutes.

Now and sherry vinegar and simmer 30-60 seconds to reduce the liquid until almost a syrup.

Turn the saucepan on high heat. Quickly add in the heavy cream and reduce, stirring until thick enough to coat a spoon. Remove from the heat. Keep warm.

Toast the brioche. Place the brioche toast on the plates. Top with the mushroom mixture.

Lay a slice or two of Serrano Ham over each. Grate Parmesan on each and serve.