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Garlic mushrooms and cured ham on toasted brioche
Fruit and vegetables
4 fat
garlic
cloves, crushed
250g/9oz
chestnut mushrooms
, sliced
100g/ 3½oz
shiitake mushrooms
, halved if large
75g/2¾oz
oyster mushrooms
, halved if large
150g/5½oz enoki
mushrooms
chopped fresh
parsley
, to garnish
Cooking ingredients
1 tbsp
oil
salt and freshly ground
black pepper
Dairy, eggs and chilled
50g/1¾oz
butter
2 tbsp full-fat
crème fraîche
Meat, fish and poultry
6 slices dry-cured
ham
, cut in half
Other
6 thick slices
brioche
Back to recipe
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