Ham with Chanterelles and Creamy Mustard Sauce
Main Dishes • European
Description
Recipe by John Smith.
Ingredients
- Ham 15 oz
- Pickled Chanterelles 5 oz
- Pickled Chanterelles 10 oz
- Butter 0 oz
- Shallot 3 pieces
- Parsley ⅓ bunch
- Dijon Mustard to taste
- Chicken Broth 15 fl oz
- Salt to taste
- Ground Black Pepper to taste
- 10% cream to taste
- Olive Oil 0 fl oz
- Dry White Wine 0 fl oz
- Wheat Flour 1 tablespoon
Step-by-Step Guide
Step 1
In a saucepan, heat a small amount of butter and olive oil. Add finely chopped shallots and chopped champignon mushrooms, and sauté until soft. Add chanterelles, stir, lightly sprinkle with flour, and pour in the broth. Cook until slightly thickened.
Step 2
In a skillet, heat a little olive oil and add thinly sliced ham. Lightly brown on both sides. Pour in a small amount of white wine and let it evaporate.
Step 3
Meanwhile, season the sauce with salt as needed and mix well, adding cream and mustard to your taste.
Step 4
Serve the ham hot, drizzled with the sauce and sprinkled with parsley.
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