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Mushrooms and Prawns on Toast with Serrano Ham

This is a very easy dish to make, and has a lovely balance of sweet, salt and savoury flavours. Serves 4
From 'Seasonal Spanish Food’ by José Pizarro.

2 tablespoons extra virgin olive oil
1 garlic clove, chopped
350g mixed seasonal mushrooms
1 sprig of thyme, leaves only
4 slices of good quality bread
Sea salt and freshly ground black pepper
16 raw prawns, peeled
4 tablespoons dry white wine
75g good quality Serrano ham, diced into small cubes
5 sprigs of flat-leaf parsley, chopped

In a wok or frying pan, heat the oil over a medium heat and add the garlic.

Fry for 1 minute, and before it turns golden, add the mushrooms and the thyme, so they sauté quickly. Season with salt and pepper.

In the meantime, toast the bread.

When the mushrooms start to turn brown, add the prawns followed by the wine. Cook until the prawns have turned pink and the wine reduced a little – about 2–3 minutes.

Put the toasted bread onto 4 warmed plates; divide the mixture over the bread.

Scatter the diced ham and parsley over the top and serve immediately.