Welcome to Mum&sons

My two eldest boys challenged me to start a cooking blog with simple recipes that we can cook together - and my youngest one has now joined in. I am hoping they pick up some cooking and photograph skills... or that at least they learn to design and run a blog.


This is a dish that comes from my favourite tapas place 'La Criolla' in Valladolid, my home town ( you can see the picture of the main 'plaza' there below). During 'tapas time' you often have to battle your way to the counter to sample their outstanding 'tostaditas', 'calamares' and their delicious ham, - but their 'champi rellenos' (stuffed mushrooms) are their signature dish. They serve it as a 'racion' (to be shared) and make it with button mushrooms - but we have made it with portobello mushrooms so that it can be served on its own for lunch.

This is one of those recipes where you have to use shop bought mayonnaise as the home made version simply does not work when you put it in the oven.

You need:

- a portobello mushroom per person.
- 4 tablespoons of olive oil
- two cloves of garlic
- a handful of parsley
- 80 gr of serrano or iberico ham (diced) - you can also use parma ham
- 4 tablespoons of shop-bought mayonnaise
- a handful of fine breadcrumbs
- 1.5 tablespoons of red wine vinegar
- salt

Heat a frying pan or skillet (over high heat) Put the mushrooms on the pan, lower the heat and fry them on both sides (for 3-4- minutes on each side). Add some salt. Take them off the pan and put them on a baking tray.

Separately grind the garlic and parsley with a pester and mortar. When they become a paste, add the  olive oil and vinegar and mix it all well (you can also do this with a food processor, but in my humble  opinion grinding the garlic and parsley provides a better texture)

Finally heat the ham in a frying pan for 2-3- mints (without adding any oil)

Set the grill on its highest setting. Put a tablespoon and a half of the oil, garlic, vinegar and parsley mixture on top of each mushroom. Then sprinkle a little bit of the ham on top. Cover it all with a teaspoon of mayonnaise and sprinkle a tiny bit of breadcrumbs on top. Grill for 2-3- minutes until the mayo gets golden. Unbeatable!


This is not really a recipe but the leftovers of making 'membrillo' or quince paste (see our recipe http://www.mumandsons.com/2011/10/quince-paste-membrillo.html) which we made last week. The membrillo came out so well this year that I  decided to buy a quince tree (which I am yet to plant)

Do not through away the liquid from boiling the quinces. Just mix it with water (2 parts of quince liquid for 1 of water) add a tablespoon of honey for each litre of liquid (or to taste) and the juice of half a lemon. Boil it all together and let it simmer for 5 minutes. Let it cool down and add some  mint leaves before you drink it. Really nice.