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Bread with oyster mushrooms and Spanish ham

4 servings


  • 1 medium banana pepper
  • 4 tablespoon spanish extra-virgin olive oil
  • 1 tablespoon minced shallots
  • 2 cup oyster mushrooms or saffron milk cap mushrooms (available in autumn)
  • 2 cup fresh thyme sprigs
  • 1 ounce thinly sliced jamón serrano
  • 1/4 cup seedless red grapes, halved
  • 1 cup 12-inch day-old baguette, thinly sliced (about 4 cups)


Baking Directions:

Preheat the broiler.

Roast the pepper under the broiler, turning it as it browns.

Transfer the pepper to a bowl, cover with plastic wrap and steam for 10 minutes.

When cool enough to handle, peel the pepper, discard the skin and remove the seeds.

Slice the pepper into ½-inch strips and set aside.

Heat 2 tablespoons of the olive oil in a large sauté pan over medium-high heat.

Add the shallots and cook until translucent, about 1 minute.

Add the mushrooms and the thyme and cook, stirring, for 3 minutes.

Add the jamón and peppers and cook for 1 minute.

Lay the bread slices on top of the mixture and drizzle with the remaining 2 tablespoons of olive oil.

Stir the bread into the mixture and fry in the pan until it gets brown and slightly crunchy.

Toss in the grapes and cook until heated through.

Season to taste with salt.

Serving Directions:

Use day-old bread for this dish.

You will get a better crunch.

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