In a sauté pan heat over medium heat and sauté for about 3 minutes:
5 tablespoons butter
3-5 cloves minced garlic
1/2 cup thinly diced HoneyBaked Ham
Raise the heat to high, and add: 1 lb. fresh mushrooms, brushed clean and halved if small or sliced 1/4" thick
(This combination can include Chanterelles, Portobellos and Cremini along
with the more common domestic mushrooms.
1/4 cup dry white wine
Cook until they have released their juices and the liquid has evaporated (5-8 minutes)
Add to the pan and toss gently:
1/4 cup chopped fresh flat-leaf (Italian) parsley
2 tablespoons chopped fresh thyme
Season to taste with salt and freshly ground pepper
Serve hot.
Spoon them over grilled bread as a snack or alongside grilled meats for a flavorful accompaniment.
