A creamy garlic and mushroom sauce combined with dry cured ham on toasted brioche; it really adds an element of luxury to your festive lunch. It is sure to impress any guest. Make sure you make this dish extra special with our organic dry-cured ham for a delicious flavour.
Ingredients:
- 1 tbsp oil
- 6 slices organic dry-cured ham from Helen Browning’s (cut in half)
- 50g/1¾oz butter
- 6 thick slices brioche
- 4 fat garlic cloves (crushed)
- 250g/9oz chestnut mushrooms (sliced)
- 100g/ 3½oz shiitake mushrooms (halved if large)
- 75g/2¾oz oyster mushrooms (halved if large)
- 150g/5½oz enoki mushrooms
- 2 tbsp full-fat crème fraîche
- chopped fresh parsley (to garnish)
- salt and freshly ground black pepper
Method:
- Add the oil to a large, heavy-based frying pan and fry the ham over a high heat for 1-2 minutes until crisp. You may need to do this in two batches to avoid overcrowding the pan. Remove and set aside.
- Turn the heat down to medium and melt about a third of the butter in the pan. Fry the brioche slices until golden-brown on each side, you may have to do this in batches. Remove and set aside.
- Melt another third of the butter in the pan, add the garlic, chestnut and shiitake mushrooms and fry over a high heat for 2–3 minutes. Lower the heat, cover with a lid and cook for a further 2 minutes. Remove the lid and fry over a high heat until tender and golden-brown, tossing until dry and any liquid has evaporated.
- Add the remaining butter, along with the oyster and enoki mushrooms, and fry for 1–2 minutes until golden-brown. Season well with salt and pepper. Stir in the crème fraiche
- Place a slice of toasted brioche on each plate, spoon over some of the garlic mushrooms, followed by a slice of fried ham and a sprinkling of chopped parsley. Serve immediately.