Mushrooms And Ham: A Perfect Pairing?

Mushrooms and ham are a classic combination in many dishes, including pasta, sandwiches, and sautés. The earthy flavour of mushrooms pairs well with the savoury, salty taste of ham, and the two ingredients can be combined in a variety of ways to create delicious meals. One popular option is to create a creamy mushroom and ham pasta dish, which can be made in just 20 minutes and is perfect for using up leftover cooked ham. Another option is to sauté mushrooms and smoked ham, creating a flavourful dish that can be served as a side or used as a filling for sandwiches. Whether combined with pasta, toasted sourdough, or simply enjoyed on their own, mushrooms and ham make for a tasty duo.

Sautéed mushrooms and smoked ham

To make sautéed mushrooms and smoked ham, you will need the following ingredients: dried porcini mushrooms, fresh large button mushrooms, olive oil, shallots, mushroom soaking liquid, lemon juice, salt, and pepper. Optionally, you can also add fresh herbs like parsley or chives for garnish and a pop of colour.

Step 1: Prepare the Mushrooms

Start by placing the dried porcini mushrooms in a medium bowl and covering them with enough boiling water. Let them soak for about 45 minutes until they soften. Use a slotted spoon to transfer the softened mushrooms to a work surface, and don't forget to reserve the mushroom soaking liquid! Chop the mushrooms into your desired size.

Step 2: Sauté the Mushrooms

Heat 2 tablespoons of olive oil in a heavy large non-stick skillet over medium-high heat. Add the fresh button mushrooms and sauté until they are nicely browned and their juices have evaporated, which should take around 12 minutes. Then, add the chopped porcini mushrooms and stir for an additional minute.

Step 3: Add Aromatics and Simmer

In the same skillet, add 2 more tablespoons of olive oil and heat over medium heat. Toss in the shallots and sauté until they are tender, which should take about 2 minutes. Next, add the mushroom mixture and 1/2 cup of the reserved mushroom soaking liquid, being careful to leave behind any sediment. Cover the skillet and let the mixture simmer gently for about 20 minutes, stirring occasionally. If the mixture becomes too dry, feel free to add more of the soaking liquid.

Step 4: Season and Serve

To finish the dish, add a splash of lemon juice and season with salt and pepper to taste. You can serve this dish immediately or make it a day ahead. If making ahead, simply cover and chill, then rewarm over medium heat before serving. Transfer the mushroom mixture to a serving bowl and garnish with fresh parsley or chives sprigs.

This dish pairs well with meats such as steak and is a delicious and versatile addition to any meal. Enjoy the rich, savory flavours of sautéed mushrooms and smoked ham!

Creamy mushroom and ham pasta

To make the creamy mushroom and ham pasta, start by heating some olive oil in a large frying pan over medium heat. Add the mushrooms, parsley, oregano, salt, and water, and cook until the mushrooms are cooked and the water has almost evaporated. This should take around 10 to 15 minutes. While the mushrooms are cooking, boil and cook your pasta al dente.

Once the mushrooms are cooked, add the ham and gently mix it together. Then, add the cream and flour and cook on medium-high heat, stirring constantly until the sauce thickens. Finally, add the pasta to the sauce, tossing gently to combine, and serve immediately. If desired, top with freshly grated Parmesan cheese.

Some variations and additions to this recipe include using different types of mushrooms, such as Chantrelles or porcini, and adding vegetables like steamed green peas. You can also experiment with different types of cheese, such as an Italian blend of Romano, Asiago, and Parmesan, or Parmigiano Reggiano. Additionally, you can sauté onions before adding the mushrooms to give the dish a softer texture.

French ham and mushroom sandwich

Mushrooms and ham are a classic combination, and this is reflected in the plethora of recipes that can be found online. From creamy pasta dishes to sautéed sides, mushrooms and ham are a perfect pair.

One recipe that stands out is the French ham and mushroom sandwich. This sandwich elevates the classic BLT by adding sautéed mushrooms and replacing the standard bread with toasted sourdough. Here is a guide on how to make it:

Firstly, sauté your mushrooms. This can be done by heating a non-stick skillet to medium-high heat and adding butter and sliced mushrooms. Cook until the mushrooms are tender, and then transfer to a bowl. Repeat this process until all your mushrooms are cooked. Add some herbs to the bowl, such as parsley, oregano, and thyme, and toss the mushrooms until they are evenly coated. Season with salt and pepper to taste.

Next, build your sandwich. Spread a layer of kewpie mayo on your toasted sourdough bread. Add some arugula, sliced tomatoes, and a generous amount of the mushroom mixture. Top it off with some shaved or sliced French ham and a sprinkle of Parmesan cheese. Close the sandwich with the other slice of bread.

To take this sandwich to the next level, you can grill it. Simply melt some butter in a skillet over medium heat and place your sandwich in the skillet. Cook for a few minutes on each side, pressing down lightly, until the bread is golden and the cheese is melted.

Serve your French ham and mushroom sandwich warm, paired with a simple side salad or some fries for a heartier meal. Enjoy the combination of flavours and textures that this sandwich has to offer!

Mushroom, onion, garlic, and ham pasta

Mushrooms and ham are a great combination, and when you add onions and garlic to the mix, you get a delicious, creamy pasta dish that's perfect for a quick weeknight meal or a family get-together. This recipe is Italian-style and takes only 20 minutes to prepare. It's a great way to use up any leftover cooked ham you might have, and you can also add some vegetables like steamed green peas or roasted veggies to make it even more nutritious and tasty.

To start, you'll need to sauté the mushrooms in a large frying pan with olive oil, garlic, oregano, salt, and water. Cook this mixture until the mushrooms are done and the water has evaporated, which should take about 10-15 minutes. You can use a variety of mushrooms, such as Chantrelles or a combination of dried porcini and fresh button mushrooms. While the mushrooms are cooking, boil and cook your pasta al dente.

Once the mushrooms are cooked, add the ham and combine gently. Then, add the cream and flour and cook on medium-high heat, stirring constantly until the sauce thickens. You can also add some Italian cheese, such as Romano, Asiago, or Parmesan, to the cream sauce for extra flavour.

Finally, toss the cooked pasta with the sauce and serve immediately. You can garnish with freshly grated Parmesan cheese and some chopped basil if desired. This recipe is very versatile, so feel free to adjust the ingredients to your taste. For example, you can use butter instead of olive oil for a creamier sauce or add more vegetables like onions or garlic to suit your preferences.

Sauteed mushrooms with dried porcini and fresh button mushrooms

Mushrooms and ham are a classic combination and a popular choice for pasta dishes. You can make a creamy mushroom and ham pasta, or a sauteed mushroom and ham dish.

This recipe serves 8 people or provides a small portion for 12.

Ingredients:

• Dried porcini mushrooms
• Fresh button mushrooms
• Olive oil
• Shallots
• Garlic
• Red wine
• Truffle butter
• Salt and black pepper
• Fresh parsley (optional)

Instructions:

Begin by reconstituting the dried porcini mushrooms. Place them in a bowl and cover with boiling water. Allow them to soak for at least 30 minutes to soften.

Meanwhile, heat some olive oil in a large skillet on medium heat. Add the shallots and cook until they begin to soften, then add the garlic and cook for another minute.

Next, add the fresh button mushrooms and a pinch of salt. Cook the button mushrooms on medium-low heat for about 10 minutes, until they start to soften.

Once the porcini mushrooms have softened, remove them from the water and coarsely chop them. Add the chopped porcini mushrooms to the skillet along with the sage and thyme. Cook for an additional 3 minutes.

Pour in the red wine and continue cooking until most of the wine has been absorbed, which should take about 5 minutes.

Finally, stir in the truffle butter and season with salt and black pepper to taste. Serve immediately, garnished with freshly chopped parsley if desired.

Variations:

Some recipes suggest adding tomato puree to the mushroom dish, creating a slightly different flavour profile. You can also finish the dish with a squeeze of lemon juice to brighten the flavours.

Tips:

• Reserve the mushroom soaking liquid, as it can be used as a flavourful stock for other recipes, such as a chicken and mushroom risotto.
• If using fresh porcini mushrooms, gently clean them with a soft brush and a damp cloth before cooking.
• Porcini mushrooms are quite delicate and require a shorter cooking time compared to other mushrooms.
• If you are unable to find fresh porcini, frozen or dried varieties can be used as substitutes, but they may impact the final flavour and texture of the dish.
• For a vegan option, simply omit the truffle butter or substitute it with a vegan alternative.

Frequently asked questions