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Clean the mushrooms to remove any grit that may remain in the stems. Cut the wild mushrooms into strips, not too small, the mushrooms in slices or quarts, depending on their size, the leek and onion in julienne and the ham diced. Add a generous amount of extra virgin olive oil to a saucepan, and poach the onion and leek. Add the mixed mushrooms and season to taste. Cook over medium heat until the mushrooms are ready and have reabsorbed the water they have released. Add the chopped ham and a trickle of brandy to the mushrooms. Cook for a few minutes until all the alcohol has evaporated. On the other hand, add the Torta del Casar and the cream into a saucepan and heat until the cheese melts. Stir so that it does not stick (add a little cornstarch dissolved in water for a light cream, if necessary). Put the mushrooms in a mould and add the Torta del Casar sauce on top. Sprinkle with La Vera paprika around the dish and served immediately.
