Wild Wood Mushrooms Wrapped in Jambon Cru

Mike Robinson's eat-in-the-hand, ham wrapped mushrooms are finger licking good and make a fabulous appetiser or starter
By Mike Robinson
Wild Wood Mushrooms Wrapped in Jambon Cru
  • Rating:
  • Serves: 6
  • Cook Time: 5 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 150g piece of smoked belly bacon, pancetta, or Poitrine fume
  • 30 g butter
  • 3-4 tbsp olive oil
  • 2 plump cloves garlic, finely chopped
  • 2 shallots, hopped
  • 500 g wild mushrooms, coarsely chopped
  • handful of herbs, (use any you have available)
  • 2-3 tbsp balsamic vinegar
  • 12 slices Bayonne ham


1. Cut the bacon into small chunks or lardons.

2. Heat the butter and oil together in a frying pan over a medium heat and add the garlic, shallots and bacon.

3. Stir in the mushrooms and gently fry everything for 4-5 minutes until the mushrooms are tender. Add the herbs and season well with salt and freshly ground black pepper.

4. Add the balsamic vinegar and give everything a good stir, making sure to catch any sticky bits from the side of the pan. Leave the mixture to cool for a few minutes.

5. Lay the slices of Bayonne ham out on a clean surface and spoon some of the mix into the middle of each. Wrap them into parcels and eat immediately with fingers!!

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