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    Mushrooms with parma ham

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    Mushrooms with parma ham

    Serve with poached egg instead of parma ham for a veggie alternative

    • Preparation time: 5 minutes
    • Cooking time: 25 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    • 900g new potatoes
    • 8 large portobello mushrooms
    • 2 sprigs rosemary, leaves roughly chopped
    • 2 garlic cloves, finely sliced
    • 3 tbsp olive oil
    • 4 Parma ham slices
    • 3 tbsp grated Parmigiano Reggiano


    1. Preheat the oven to 200C, gas mark 6. Cook the potatoes in boiling water for about 20 minutes, until tender.
    2. Meanwhile, put the mushrooms in a roasting tin just big enough to hold them snugly. Scatter over the rosemary and garlic, drizzle with ½ tbsp oil and season. Roast the mushrooms for 5 minutes. Tear the parma ham into long strips and arrange on top of the mushrooms. Bake for a further 10 minutes.
    3. Drain the potatoes; roughly mash them with 2½ tbsp olive oil and the parmigiano reggiano. Season and serve with the roast mushrooms.

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    Drinks recommendation

    Fragrant, soft and flavourful, this mellow Pinot Noir will highlight the garlic and rosemary of the dish, without overpowering anything. Oyster Bay Pinot Noir 2007/08 Marlborough, New Zealand 610582 http://www.waitrosewine.com/230514045/Product.aspx


    Average user rating

    5 stars