For the last day of the year I jeeded to get rid of some items from my fridge. The mushrooms were still super fresh, even after 5 days in the veggie drawer of fridge. The ham was the cooked variety and presliced. It had to go soon. I routed through my pasta stash and found 1 /3 of a package "little ears", Italian for orecchiete.
That combination sounded like a good midday lunch.
Mushrooms with a little butter and a dash of soy sauce are an Umami festival in your mouth. The addition of cooked seasoned ham makes that even better. But don't forget onions and garlic as flavour enhancers.
The 15 min it took to cook the pasta was the time to prepare the sauce. When xou cook mushrooms, let them sit in the pan without any salt for a good while. The get less soggy. The salt draws out the moisture from the mushrooms and they cook in water. I added the ham at a late state. It was already cooked and needed just the time to warm through. A second knob of butter with the soy sauce and lots of ground pepper finished the dish. Just a few basil leaves were added in the end.
Ingredients:
140 g orecchiete pasta, salt
150 g brown button mushrooms, 2 spring onions, 3 garlic cloves, 1 tbsp butter+ 1 tsp oil,
80 g cooked sliced ham
2 tbsp butter, 3 tbsp soy sauce, pepper, basil
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