40 g/1 1⁄2 oz butter. plus extra for greasing 1 shallot. chopped
600 g/1 lb 5 oz mushrooms, cut into thick slices if large
80 g/3 oz cooked ham, diced 1 sprig fresh flat-leaf parsley, chopped
1 egg yolk 2 tablespoons freshly grated Parmesan cheese pinch of freshly grated nutmeg
1 quantity Bechamel Sauce
1 tablespoon breadcrumbs salt and pepper


1.Melt 25 g/1 oz of the butter in apan, add the shallot and eookover alow heat, stirring occasionally, for 5 minutes.
2.Add the mushrooms, increase the heat to high and cook for a few minutes. Add the ham and parsley, season with saltand pepper, reduce the heat to medium and cook, stirring occasionally, for about 10 minutes.
3. Meanwhile, preheat the oven to 180°C/350°F/Gas Mark 4. Grease an ovenproof dish with butter. Remove the pan from the heat and transfer the mixture to the prepared dish.
4.Stir the egg yolk, Parmesan and nutmeg into the bechamel sauceand spoon it over the mushrooms. Sprinkle with thebreadcrumbs, dot with the remaining butter and bakefor about 20 minutes.
5.Remove the dish from the oven,leave to cool slightly, then serve.

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