1 tablespoon olive oil
1 1/2 cups sliced ham, diced
1 teaspoon dried minced onion
1 tablespoon dried thyme
1 teaspoon dried basil
1 tablespoon dried marjoram
1 tablespoon dried rosemary, crushed
1/2 cup butter
1 cup pureed mushrooms
1 teaspoon chopped fresh parsley
Heat the olive oil in a large skillet over medium heat. Saute the ham, onion and thyme for about 20 minutes, or until the ham is browned. Stir in the basil, marjoram and rosemary. Pour the butter over the ham mixture, and stir until the butter melts. Spread over the ham mixture. Reduce the heat to medium.
Remove the pan from heat and spread the mushroom mixture over the pan. After 15 minutes, stir in the parsley. Cook over medium heat until the mushrooms are tender.
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