Cooking with Norman

Mushrooms on Brioche with Sherry Cream and Serrano Ham

Thursday July 15th | 7pm EST | 60 minutes

Mushrooms are a feature of this recipe we will make. They are one of the greatest things to cook and consume. I created this dish while first working at The Café at Louie’s Backyard in Key West. I was doing more ’small plates’ at The Café and while this one is small it is mighty in terms of flavors and textures!

What you will need

Technology: Laptop computer ONLY


  • 3 tablespoons of extra virgin olive oil
  • 1 tablespoon butter
  • 2 cloves garlic
  • ¾ pound of regular of wild mushrooms (whatever is in season and in very good quality)
  • 3 tablespoons sherry wine vinegar
  • ¾ cup heavy cream
  • kosher salt and fresh black pepper, to taste
  • 4 slices brioche (or other buttery bread)
  • 4 slices of serrano ham, very thinly sliced, (or prosciutto)
  • clarified butter to crisp the brioche, (or Ghee)
  • parmesan, as desired
  • sliced grapes, if desired
Equipment List:

  • 1 large griddle type pan or sauté pan to toast the brioche
  • 1 medium large heavy bottomed saucepan
  • wooden sto stir the mushrooms
  • large spoon to serve the mushrooms and cream
  • plates to serve on
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