Ham and mushrooms on toast
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 15 | grams | Wholegrain mustard; (1/2oz) |
| 15 | grams | Unsalted butter; (1/2oz) |
| 4 | slices | White bread |
| 2 | tablespoons | Olive oil |
| 1 | 120 gram pac mixed oyster or portabellini | |
| ; mushrooms | ||
| 100 | grams | Button mushrooms; thickly sliced |
| ; (31/2oz) | ||
| ¼ | teaspoon | Crushed garlic |
| 125 | grams | Premium ham; thinly sliced (4oz) |
| Salt and freshly ground black pepper | ||
| 120 | grams | Herb salad |
Directions
Mix the mustard with the softened butter and place it to one side.
Cut the bread into discs 10cm (4 inches) in diameter. 1 disc from each slice of bread.
Preheat a hot grill.
Place a frying pan onto a moderate heat and pour in half the oil. When the oil is hot add the mushrooms, cook for 5-8 minutes until well coloured. Add seasoning.
Add the garlic to the remaining oil, brush the oil over the discs of bread.
Place the bread under the hot grill and toast on both sides.
Place the sliced ham onto the toast and add seasoning, return the toast to the grill for 1 minute.
Spoon the mushrooms on top of the ham and dot with the mustard butter.
Return the toasts to the grill and grill for 30 seconds. Divide the herb salad between 4 plates and place the toasts on top.
Notes Serve this light supper dish with a glass of chilled tawny port.
Converted by MC_Buster.
NOTES : Serve as a light supper dish or simple first coursethis is a simple combination of flavours, an update of a high tea favourite, mushrooms on toast.
Converted by MM_Buster v2.0l.