Wild mushroom, Ham and Balsamic salad


Serves 4
Prep time: 10 minutes
Cooking Time: 5 minutes


1 tbsp olive oil
4 shallots (eschallots), peeled and quartered
400g mixed mushrooms (Swiss brown, field, shitake, pine), sliced
1 x 340g can Plumrose Premium leg ham, diced roughly
½ cup chopped macadamia or hazelnuts
½ cup fresh oregano leaves, torn
2 tbsp aged balsamic vinegar or thick vincotto


Pan fry

Heat olive oil in a large frypan, and panfry shallots, mushrooms, Plumrose Premium leg ham and nuts until lightly browned all over. Remove from the heat and toss through oregano leaves, and drizzle with Balsamic vinegar. Serve warm.

Wine / Beer Match

Pinot noir