Mixed Mushroom Ham Salad Food

MIXED MUSHROOM & HAM SALAD

Steps:

• Trim the stalks from the mushrooms and cut each flat mushroom into thick slices. Leave the chestnut and buttons whole if small, or halve if large. Cook the beans in boiling salted water for just a few mins so they stay crisp. Drain under cold running water to quickly cool.
• To make the dressing, blitz all of the ingredients together in a food processor, adding an extra teaspoon of mustard if you like. Season to taste with salt and pepper. Pour the dressing into a screw-top jar, giving it a good shake before using.
• Season the mushrooms. heat the butter and a drizzle of oil in a large frying pan. Add the mushrooms and fry them over a high heat, turning a few times. After a few mins, when the mushrooms have taken on a roasted colour and become tender, transfer them to a bowl. Shake a little dressing on top of the mushrooms. Can be prepared to this point up to 2 hours ahead.
• Tear the Parma ham into pieces. Whisk the mushroom juices into the rest of the dressing. lay some of the lettuce leaves on a large platter, then layer up the rest quite casually with the mushrooms, Parma ham, eggs and any extra herb sprigs.
• Drizzle the dressing liberally over the salad and serve.

CREAMY MUSHROOM HAM & POTATOES

Steps:

• In a small bowl, combine the soup, milk and parsley. In a greased 3-qt. slow cooker, layer half of the potatoes, onion, ham, cheese and soup mixture. Repeat layers. Cover and cook on low for 4-5 hours or until potatoes are tender.

HAM PASTA SALAD

Steps:

• Cook pasta in a large pot of salted boiling water according to package instructions. Drain the pasta in a colander and rinse under cold water. Set aside to cool to room temperature.
• In a large bowl, combine ham, pasta, cheese, green onion, bell pepper, celery, and peas.
• In a small bowl, whisk together mayonnaise, lemon juice, vinegar, sugar, dill, salt, and pepper.
• Pour dressing over pasta mixture and toss until completely coated. Taste and season with additional salt and pepper, if necessary.
• Cover and refrigerate for at least 30 minutes before serving.

WARM ROASTED MUSHROOM AND FETA SALAD

Steps:

• To prepare the salad, preheat the oven to 350 degrees F.
• Line a foil baking sheet or other large rimmed pan with parchment paper or foil, making sure to cover the pan completely and over the rim so it catches all the juices from the mushrooms.
• Place the mushrooms in a single layer on the prepared pan, Bake for 15 to 20 minutes, until they have started to soften and lose their juices. Carefully tip the pan to pour the liquid into a bowl; set aside. Let the mushrooms cool slightly, then chop into bite-sized pieces. In a medium bowl, toss the mushrooms with the red onion.
• To serve, divide the greens among the plates and top with the warm mushrooms. Scatter the feta and pecans over the mushrooms. Add the olive oil, lemon juice, and mustard to the reserved mushroom juice, mix well, and season, to taste, with salt and pepper. Drizzle over the salads and serve immediately.
• Note: To toast the nuts, place them in a skillet over medium-high heat. Toss them continuously in the skillet until they begin to turn a light golden color. Transfer the nuts to a plate and spread them out in a single layer to cool.

SAUSAGE AND MIXED MUSHROOM LASAGNA

Steps:

• Preheat the oven to 350 degrees F. In a medium pot heat 1 tablespoon of the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the tomatoes with their juices, oregano, 3/4 teaspoon salt and 1/4 teaspoon pepper. Bring to a simmer and continue to cook until the tomatoes soften and the sauce thickens, 20 minutes, breaking up the tomatoes with a spoon as they soften. Reserve 2/3 cup of the sauce for assembling the lasagna and set the rest aside.
• Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat and add the mushrooms. Cook until the mushrooms have released their liquid, 5 to 7 minutes. Add the sausage and continue to cook, breaking the sausage up with a spoon, until the sausage is browned and cooked through, another 10 minutes. Add the tomato sauce and stir to combine.
• Thinly slice about a quarter of the mozzarella and set aside; grate the rest on a box grater. Combine the grated cheese with the ricotta and the egg. Spread the reserved 2/3 cup tomato sauce in the bottom of a 9-by-13-inch baking dish. Top with 1 pasta sheet, a third of the ricotta mixture and a third of the meat sauce. Repeat with the remaining pasta, ricotta and meat sauce. Cover with foil and bake until the sauce is bubbling around the edges and the pasta is tender, about 45 minutes. Remove the foil, top with the sliced mozzarella and continue to bake until the cheese is melted, 15 minutes more. Let stand for 20 minutes and sprinkle with chopped parsley before serving with a green salad and some garlic bread.

INSANELY DELICIOUS HAM SALAD

Steps:

• In a food processor add the ham and pulse until it is small and crumbly. You can also chop it into really small pieces.
• In a medium bowl add the ham, eggs, mayonnaise, celery, onion, relish, mustard, salt and pepper, parsley, and lemon juice. Stir all the ingredients together. Serve with crackers, or on bread as a sandwich.

BIG HAM SALAD

Steps:

• Cook peas in boiling water for 1 min. Drain and rinse under cold water. Toss with ham, leaves, spring onions, potatoes and two-thirds of mint. Mix remaining mint with yogurt and sugar. Drizzle over salad.

SAUTEED MUSHROOMS WITH SMOKED HAM

Steps:

• Place dried mushrooms in medium bowl; add enough boiling water to cover. Let stand until mushrooms soften, about 45 minutes. Using slotted spoon, transfer mushrooms to work surface; reserve mushroom soaking liquid. Chop mushrooms.
• Heat 2 tablespoons oil in heavy large nonstick skillet over medium-high heat. Add button mushrooms. Sauté until mushrooms are brown and juices evaporate, about 12 minutes. Add porcini mushrooms; stir 1 minute. Transfer mushroom mixture to medium bowl.
• Add remaining 2 tablespoons oil to same skillet over medium heat. Add shallots and next 3 ingredients. Sauté until shallots are tender, about 2 minutes. Add mushroom mixture and 1/2 cup mushroom soaking liquid, leaving behind any sediment. Cover and simmer until mushrooms are tender, stirring occasionally and adding more soaking liquid if mixture is dry, about 20 minutes. Add lemon juice; season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat before serving.)
• Transfer mushroom mixture to serving bowl. Garnish with parsley sprigs.
• Dried porcini mushrooms are available at Italian markets, specialty foods stores, and many supermarkets.