Ingredients

• 1 tbsp oil
• 6 slices dry-cured ham
• cut in half
• 50g/1¾oz butter
• 6 thick slices brioche
• 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
• 2 tbsp full-fat crème fraîche
• chopped fresh parsley
• to garnish
• salt and freshly ground black pepper

Directions

• Add the oil to a large
• heavy-based frying pan and fry the ham over a high heat for 1-2 minutes until crisp. You may need to do this in two batches to avoid overcrowding the pan. Remove and set aside.
• Turn the heat down to medium and melt about a third of the butter in the pan. Fry the brioche slices until golden-brown on each side
• you may have to do this in batches. Remove and set aside.
• Melt another third of the butter in the pan
• add the garlic
• chestnut and shiitake mushrooms and fry over a high heat for 2–3 minutes. Lower the heat
• cover with a lid and cook for a further 2 minutes. Remove the lid and fry over a high heat until tender and golden-brown
• tossing until dry and any liquid has evaporated.
• Add the remaining butter
• along with the oyster and enoki mushrooms
• and fry for 1–2 minutes until golden-brown. Season well with salt and pepper. Stir in the crème fraîche.
• Place a slice of toasted brioche on each plate
• spoon over some of the garlic mushrooms
• followed by a slice of fried ham and a sprinkling of chopped parsley. Serve immediately.