Bouchees au Jambon

This tasty ham and mushroom mixture makes another delicious filling for bouchees.

12 baked bouchee cases

2 tablespoons butter

4 oz. button mushrooms, wiped clean and sliced

8 oz. cooked ham, cut in one piece and diced

10 fl. oz. bechamel sauce

1 teaspoon prepared mustard -g teaspoon salt

6 grindings black pepper

In a medium-sized saucepan melt the butter over low heat. Add the mushrooms to the pan and cook them for 3 to 4 minutes or until they are soft, shaking the pan occasionally so the mushrooms do not stick. Stir in the ham, bechamel sauce, mustard, salt and pepper.

Increase the heat to moderate and cook the mixture, stirring constantly, for 10 minutes or until it is hot.

With a teaspoon fill the hot bouchee cases with the mixture and serve at once.

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