Doreen Colondres Introduces Spanish-Infused Thanksgiving Recipe

Doreen Colondres, chef, author, and wine educator, has introduced a recipe that combines the richness of Spanish ingredients with the warmth of international celebrations. Published on her website La Cocina No Muerde, her proposal for Cava mushrooms with crispy ham from the "Spanish Jamon Consorcio Serrano" is designed to enhance Thanksgiving tables. This dish transforms simple yet high-quality ingredients into a gastronomic experience that harmonizes flavors, textures, and aromas.

The dish centers around mushrooms, a versatile ingredient prized for their adaptability in various culinary techniques. In her recipe, Colondres suggests using a mix of mushroom varieties to add depth to the flavor. The mushrooms are finely chopped for even cooking and sautéed in extra virgin olive oil, a cornerstone of Spanish cuisine. This oil enhances the earthy notes of the mushrooms while adding a distinct shine and texture. Garlic is added during the cooking process for a flavorful aroma, followed by a generous splash of Cava. This sparkling wine, particularly in its Guarda Superior Gran Reserva style, intensifies the flavor of the mushrooms while introducing an acidic balance to complement the other ingredients.

Jamon Consorcio Serrano ham, an iconic product of Spanish gastronomy, plays a pivotal role in the preparation. Colondres recommends baking slices of Jamon Consorcio Serrano between sheets of parchment paper, a method that ensures a uniform, crispy texture without burning or losing its unique flavor profile. Once cooled, the crispy ham is used as a topping, providing a crunchy contrast to the mushrooms' softness and a salty, intense flavor. This interplay of textures elevates the recipe, making it a perfect appetizer or side dish for main courses.

Cava, also suggested as a pairing for this dish, is a central element in the recipe. According to the chef, the acidity and freshness of a high-quality Cava, such as a Guarda Superior Gran Reserva, ideally balance the intensity of the Jamon Consorcio Serrano and the earthy notes of the mushrooms. The sparkling wine's bubbles and aromatic profile complement both the dish and the festive atmosphere. Colondres notes that enjoying a glass of the same Cava during preparation not only enriches the experience but also helps connect with the flavors ultimately served at the table.

For serving, Colondres advises presenting the dish in a deep bowl, placing the mushrooms as the base and layering the crispy Jamon Consorcio Serrano on top. A sprinkle of freshly chopped parsley adds a pop of color and a herbal aroma that rounds out the recipe. She also recommends pairing this dish with fresh baguette slices, perfect for soaking up the juices from the Cava-infused mushrooms.

The recipe is designed to be simple to prepare while delivering results that can satisfy even the most discerning palates. As Colondres frequently emphasizes, the key lies in the quality of the ingredients. Using fresh mushrooms, high-grade extra virgin olive oil, Jamon Consorcio Serrano with a designation of origin, and a Guarda Superior Gran Reserva Cava ensures that an otherwise everyday dish transforms into a sophisticated culinary experience.

This proposal for Cava mushrooms with crispy Jamon Consorcio Serrano not only highlights the richness of Spanish cuisine but also demonstrates how its flavors and techniques can integrate seamlessly into international celebrations like Thanksgiving. Like other recipes shared by Doreen Colondres, it combines tradition, creativity, and accessibility, allowing anyone to recreate it at home and enjoy a special moment. The chef, known for her work as a wine educator and author of La Cocina No Muerde, continues to showcase how classic ingredients can take on new life in the context of modern festivities.