A perennial favourite brunch dish, although no-one here in the office would refuse to eat this any time of the day! We’ve chosen this sumptuous recipe to showcase Helen Browning’s traditional Dry Cured Ham, but would be equally good with a few slices of our Wafer Thin Ham or Honey Roast Ham Ends.
- 500g mushrooms, sliced
- 250ml double cream
- 125ml chicken stock
- 4 slices of brioche, or bread of your choice
- 2 tbsp butter
- 2 tbsp fresh parsley, finely chopped
- 2 cloves of garlic, minced
- 1 tsp lemon juice
- 1/2 tsp Dijon mustard
- 4 slices of Helen Browning’s organic dry cured ham
- Olive oil, as needed
Heat a large frying pan with a splash of olive oil over a medium heat. Add half of your mushrooms, spacing them out. Leave to fry without moving about until deep golden. Season with salt and pepper, then use tongs to individually flip each mushroom. Leave again until golden on the other side. Remove from pan and add your second batch, adding more oil as needed. It’s important to not overcrowd the pan or they’ll steam and lose flavour.
Add your first batch back to the pan, then push to the outside of the pan. Melt in 2 tbsp butter, then add 2 minced cloves of garlic. Fry for 1-2mins, then incorporate with all the mushrooms.
Pour in 125ml chicken stock and allow to simmer until reduced by half (5-10mins). Pour in 250ml cream. Add 1/2 tsp dijon mustard, a few drops of lemon juice and seasoning to taste. Bring to a rapid simmer and stir occasionally until fully thickened (another 5-10mins). If you over thicken just add a splash more stock.
Meanwhile, lightly brush both sides of 4 slices of bread with olive oil and pop under the grill to crisp up (flip half way) or fry in a frying pan.
Serve by placing a slice (or two) of ham on your hot toast, then spooning creamy mushrooms on top, finished with a sprinkling of fresh parsley.