Merry Christmas to all. Re-emerging after a couple of days of intensive nibbling and serious eating now looking for something that doesn’t take long to cook and is still good. So here it is, simple and quick, a mushroom salad served with some cubed ham, cooked on the bone.
- flat leave parsley
- white wine
- brush, cut and cook the mushrooms in a hot pan with a little nob of butter, season with salt&pepper and add a splash of white wine and let reduce;
- add the chopped parsley, check the seasoning;
- cube the ham and serve on top of the mushroom salad.