Ham with chanterelles and creamy mustard sauce
2 servings
30 minutes
Ham with chanterelles and creamy mustard sauce is an exquisite dish of European cuisine that combines rich mushroom aromas with the tender texture of meat. Chanterelles, with their light nutty flavor, harmonize perfectly with the ham, while the creamy mustard sauce adds softness and a pleasant spiciness. Historically, such dishes were prepared in France and Italy, where mushrooms hold an important place in gastronomy. Sautéed mushrooms with shallots create a delicate taste, and white wine adds sophistication. This dish is perfect for dinner with a glass of dry wine and can be served with mashed potatoes or fresh bread to highlight the creamy texture of the sauce. Each serving is a combination of depth of flavor and culinary refinement.
1
In a saucepan, heat a small amount of butter and olive oil. Add finely chopped shallots, diced mushrooms, and sauté until soft. Add chanterelles, mix, sprinkle lightly with flour, and pour in the broth. Cook until slightly thickened.
- Shallot: 3 pieces
- Button mushrooms: 200 g
- Chanterelles: 300 g
- Butter: 20 g
- Olive oil: 20 ml
- Wheat flour: 1 tablespoon
- Chicken broth: 0.5 l
2
Heat some olive oil in a pan and add thinly sliced ham. Slightly brown on both sides. Pour in a small amount of white wine and let it evaporate.
- Ham: 400 g
- Olive oil: 20 ml
- Dry white wine: 0.3 glass
3
Meanwhile, salt the sauce as needed and mix well, add cream and mustard to your taste.
- Salt: to taste
- Heavy cream 35% fat: to taste
- Dijon mustard: to taste
4
Serve the ham hot, drizzled with sauce and sprinkled with parsley.
- Parsley: 0.3 bunch
