Leek and mushroom casserole with crispy serrano ham

Servings: 4 people

Author:

Prep Time:
30 minutes

Cook Time:
40 minutes

Total Time:
1 hour, 10 minutes

Side Dish

Low

🧂 Ingredients

1 Put the serrano ham slices on an oven tray and cook at 180C por 5-10min or until
crispy. Chop and reserve.
2 Remove the top dark green part of the leeks and keep the light green bottom
part. Cut in half lengthwise and wash moving the leaves to release all the dirt
that's between them. Slice.
3 Cook with a bit of olive oil on medium-low heat along with the leaves from the
rosemary sprigs until the leeks are nice and soft. From them cook them a bit
further until they start to get golden.
4 Remove the stalk from the mushroom and cut in 4.
5 Cook in the same pan as the leeks with a bit more olive oil and this time on
medium-high heat. Don't fill the pan too much but add enough to cover the base
of the pan. This is so that they can get golden. Don't move them around until
they have become golden on one side and them flip and repeat. Add salt at the
end and let them cook until they don't release any more liquid. Reserve and cook
the rest of the mushrooms the same way.
6 Mix the leeks and mushrooms in an oven-safe dish and cover with a thin layer of
breadcrumbs.
7 Spread the serrano ham evenly over the surface.
8 Make another thin layer of breadcrumbs.
9 Put small cold butter cubes on top and take to a preheated oven at 180C for
20min or until it's golden on top.