Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 6
Cured ham and wild mushrooms are some of the most beautiful ingredients you can get your hands on. Serve them on toasted brioche for a little taste of luxury.
Mary Berry recipes
From
[row]
Ingredients
- 1 tbsp
oil - 6 slices dry-cured
ham, 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 fraîche.
-
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.
Recipe Tips
Enoki mushrooms can usually be purchased in supermarkets in a wild mushroom selection box.