Mushroom ragout with cooked ham

Ingredients for 1 servings:

• 8 small mushrooms, fresh (white or brown)
• 1 m.-sized onion(s)
• ½ bunch curly parsley
• 1 garlic clove(s)
• 2 tbsp butter
• 2 tbsp olive oil
• 2 slices of cooked ham (not molded ham)
• 2 tbsp Parmesan, grated
• ½ cube of meat broth
• 1 pinch of nutmeg
• 150 ml sweet cream
• 1 tbsp flour
• salt and pepper
• 100 ml wine, good
• 2 slice(s) baguette(s), toasted
• 1 piece(s) lemon(s)
• 1 pack of herb butter

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

in cream sauce with Parmesan

Finely dice the onions and garlic. Clean and quarter the mushrooms, drizzle with lemon juice, and chop the parsley. Cut the cooked ham into strips and dice. Heat the butter and olive oil, fry the onions and garlic for 3 minutes until translucent and soft. Add the mushrooms and cooked ham and fry for 5 minutes. Season with salt and pepper, and sprinkle with a generous pinch of nutmeg. Stir everything together, then add the parsley. Fry for a further 1 minute and stir in 1 tablespoon of flour. Pour in the cream and stir in the wine. Add half the meat stock cube, dissolve, bring to a boil briefly, and season to taste. Stir in the crumbled or grated Parmesan cheese. Heat gently but do not allow to boil again. Spread the toasted baguette slices with the herb butter and serve.