Mushroom tartar in a glass with Parma ham chips

Name: Mushroom tartar in a glass with Parma ham chips
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 800 g Rosé mushrooms; 4 Shallots; 1⁄2 Federation flat leaf parsley; 1 collar Chives; 3 TABLESPOONS Oil; 2 discs Parma ham; 2 TABLESPOONS Butter; 7-10 Tbsp salt, pepper; 1-2 TEASPOONS Lemon juice

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

800 g Rosé mushrooms
4 Shallots
1⁄2 Federation flat leaf parsley
1 collar Chives
3 TABLESPOONS Oil
2 discs Parma ham
2 TABLESPOONS Butter
7-10 Tbsp salt, pepper
1-2 TEASPOONS Lemon juice

Directions

1
Clean the mushrooms, possibly wash them briefly and chop them into small pieces. Peel and finely dice shallots. Wash herbs and shake dry. Pluck 4 large parsley leaves.
2
Heat 1 tablespoon of oil in a large frying pan. Fry the leaves very briefly in it, remove them and let them drip off on kitchen paper. Cut the ham slices in half crosswise and fry them in the frying fat on each side for about 1 minute until crispy.
3
Take it out and also let it drip off on kitchen paper.
4
Heat 2 tablespoons of oil and butter in the frying fat. Fry the mushrooms in it in portions, turning them golden brown, until all the liquid has evaporated. Finally fry the shallots briefly. Season with salt and pepper.
5
Remove from the stove and let it cool down.
6
Finely chop the rest of the parsley. Cut chives into fine rolls. Mix the herbs into the cooled mushroom tartar. Season to taste with lemon juice and possibly salt and pepper again. Divide into four glasses.
7
Garnish with ham chips and fried parsley leaves. Serve with baguette.