Garlic mushrooms with ham

Garlic mushrooms are often used as a side dish with meat, or together with an omelette, in paninior in a stuffedPiadina. You only need to modify the recipe for garlic mushrooms a little and to add cured ham to obtain a complete main dish for lunch or supper, to be eaten slightly warmed.  

The Recipe:

To begin with, clean the mushrooms, removing the earth with a small knife and cleaning them with a cotton cloth or with kitchen roll. Cut the mushrooms into thin slices. Then pour a spoonful of oil into a non-stick frying pan and brown the two cloves of garlic from which the apical bud has been removed.  
Start cooking the mushrooms and, in the meantime, wash the parsley and chop it up finely. Leave the mushrooms to cook for some ten minutes until they are wilted. Then, simmer with the wine, cover the pan and leave to cook. 

When the wine has evaporated, add salt and pepper and flavour with the parsley. Lastly, add the cured ham cut into small strips, and stir to blend the flavours of all the ingredients. 

Remove from the heat before the ham dries. Take to the table while still hot, as an accompaniment to fried eggs, or even as a dish on its own with a fine slice of bread. 

Garlic mushrooms with cured ham could, if you wish, also flavour pasta. Drain the pasta and flash fry it with the mushrooms and ham in a frying pan, completing the dish with a handful of grated Reggiano Parmesan.