Jamon Ibérico cones with mushrooms
Peel the garlic, chop it together with the clean mushrooms. Sauté them for 2 minutes in 2 tablespoons of oil. Add the flour, brown it while stirring and add the milk little by little until you get a béchamel. Salt and pepper, sprinkle with the washed and chopped chives and let cool.
Preheat the oven to 200º. Line the outside of some cone-shaped molds with the ham and arrange them on the oven plate covered with parchment paper. Bake 5 minutes until crisp. Let it cool.
Remove the molds with extreme care and fill the ham cones with the mushroom cream. Sprinkle with the grated cheese and heat for a few moments in the oven so that you can serve them hot or, at least, warm.