Mushroom and Cured Ham Marinated in Balsamic Vinegar Recipe

Name: Mushroom and Cured Ham Marinated in Balsamic Vinegar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pack King oyster mushrooms; 1/2 pack Shimeji mushrooms; 1/2 pack Enoki mushrooms; 4 to 5 slices Cured ham; 1 clove Garlic; 2 tbsp Balsamic vinegar; 1 tsp Grain mustard; 3 tbsp Olive oil; 1/2 tsp Honey; 1 Salt and pepper

Servings: persons

1 pack King oyster mushrooms
1/2 pack Shimeji mushrooms
1/2 pack Enoki mushrooms
4 to 5 slices Cured ham
1 clove Garlic
2 tbsp Balsamic vinegar
1 tsp Grain mustard
3 tbsp Olive oil
1/2 tsp Honey
1 Salt and pepper

1
Slice the garlic very finely.
2
Remove the root ends of the mushrooms, and shred into bite-sized pieces.
3
Combine the ingredients marked until evenly combined for the marinade.
4
Slowly saute the garlic in olive oil (not listed) on low heat, and when it becomes fragrant, add the mushrooms and saute on medium.
5
Transfer the contents from Step 3 into the marinade from Step 2, then chill in refrigerator to blend the flavors (30 minutes or more).
6
Before serving, cut the cured ham into easy to eat pieces, and toss everything together.
7
Garnish with baby leaves, cherry tomatoes, or your choice of vegetables or herbs, then serve.
8
Sprinkle a generous amount of Parmesan cheese to taste to boost the flavor.

286

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pack King oyster mushrooms, 1/2 pack Shimeji mushrooms, 1/2 pack Enoki mushrooms, 4 to 5 slices Cured ham, and more.

Yes, Mushroom and Cured Ham Marinated in Balsamic Vinegar falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom and Cured Ham Marinated in Balsamic Vinegar

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