Garlic mushrooms with Serrano ham and chillies

10 large cultivatedmushrooms (quartered)

100 grams diced Serrano ham

4 cloves garlic (sliced)

1 glass Tio Pepe or sherry

1 small red chili (optional)

Olive oil

Method.

In a heavy based frying pan, sauté the garlic and chili in a little olive for one minute and then add the quartered mushrooms and diced Serrano ham and cook for a further two minutes. Next pour in the Tio Pepe and continue cooking for two or three minutes.

Serve with plenty of crusty bread to mop up the delicious juices.