Recipe - Ham And Haddie

15 g Wholegrain mustard; (1/2oz)
15 g Unsalted butter; (1/2oz)
4 sl White bread
2 tablespoon Olive oil
1 120 gram pac mixed oyster or
portabellini
; mushrooms
100 g Button mushrooms; thickly
cut or sliced up
; (31/2oz)
One fourth teaspoon Crushed garlic
125 g Premium ham; thinly cut or sliced up
(4oz)
Salt and freshly ground
black pepper
120 g Herb salad

Mix the mustard with the softened butter and place it to one side.

Cut the bread into discs 10cm (4 inches) in diameter. 1 disc from each
slice of bread.

Preheat a hot grill.

Place a frying pan onto a moderate heat and pour in half the oil. When the
oil is hot add the mushrooms, cook for 58 minutes until well coloured. Add
seasoning.

Add the garlic to the remaining oil, brush the oil over the discs of bread.
Place the bread under the hot grill and toast on both sides.

Place the cut or sliced up ham onto the toast and add seasoning, return the toast to
the grill for 1 minute.

Spoon the mushrooms on top of the ham and dot with the mustard butter.
Return the toasts to the grill and grill for 30 seconds. Divide the herb
salad between 4 plates and place the toasts on top.

Notes Serve this light supper dish with a glass of chilled tawny port.

Converted by MC_Buster.

NOTES : Serve as a light supper dish or simple first coursethis is a simple
combination of flavours, an update of a high tea favourite, mushrooms on
toast.

Converted by MM_Buster v2.0l.