● 250g of mushrooms
● 30g dehydrated Boletus edulis
● 1 onion
● 1/2 leek
● 2 cloves of garlic
● 2 slices of Serrano ham
● Water or vegetable broth
● White wine
● Black pepper
● Extra virgin oil
● Sea salt with Cayenne pepper
First, hydrate the mushrooms in water or vegetable broth, as preferred, for one hour. Meanwhile, we clean the mushrooms and cut them into slices. In a frying pan over a high heat, we splash oil with the 2 cloves of garlic beaten.
Next, sauté the mushrooms. When they are brown, we remove them from the fire. It's time to cut the onion and the leek. We will do it in thin and elongated strips, in julienne.
In the same pan of the mushrooms, add a little oil to sauté the vegetables over medium heat. Add a pinch of sea salt with garlic, a little black pepper and wait until they soften, between 5 and 10 minutes.
Add the already hydrated mushrooms and the mushrooms with the vegetables. We mix everything for 5 or 7 minutes so that the flavors are well integrated and we add a splash of white wine. Finally, let everything boil until it evaporates.
Next, cover with water or vegetable broth (each one what you are using) and cover the casserole to let it cook all together 10 minutes over low heat. After this time, we crush the whole mixture and pass it through the colander, so that it is even finer. Finally, put the slices of ham on a plate and put it in the microwave for a couple of minutes, until we see that it is crispy. As a final touch, we present the cream with a bit of chopped chives and the shredded ham and enjoy!