Mushroom and Cured Ham Marinated in Balsamic Vinegar

Mushroom and Cured Ham Marinated in Balsamic Vinegar

This is an elegant side dish with the pleasant flavor of balsamic vinegar and mushrooms, and the saltiness of cured ham that goes well with drinks. Perfect for guests or as a Christmas dinner item.

Ingredients: 2 to 3 servings

Your choice of mushrooms
King oyster mushrooms
1 pack
Shimeji mushrooms
1/2 pack
Enoki mushrooms
1/2 pack
Cured ham
4 to 5 slices
1 clove
For the marinade
★ Balsamic vinegar
2 tablespoons
★ Grain mustard
1 teaspoon
★ Olive oil
3 tablespoons
★ Honey
1/2 teaspoon
★ Salt and pepper
To taste


1. Slice the garlic very finely. Remove the root ends of the mushrooms, and shred into bite-sized pieces.
2. Combine the ingredients marked ★ until evenly combined for the marinade.
3. Slowly sauté the garlic in olive oil (not listed) on low heat, and when it becomes fragrant, add the mushrooms and sauté on medium.
4. Transfer the contents from Step 3 into the marinade from Step 2, then chill in refrigerator to blend the flavors (30 minutes or more). Before serving, cut the cured ham into easy to eat pieces, and toss everything together.
5. Garnish with baby leaves, cherry tomatoes, or your choice of vegetables or herbs, then serve.
6. Sprinkle a generous amount of Parmesan cheese to taste to boost the flavor.

Story Behind this Recipe

I tried to recreate a marinated dish I had at a restaurant.