Mushroom and Cured Ham Marinated in Balsamic Vinegar

• 1 pack King oyster mushrooms
• 1/2 pack Shimeji mushrooms
• 1/2 pack Enoki mushrooms
• 4 to 5 slices Cured ham
• 1 clove Garlic
• 2 tbsp Balsamic vinegar
• 1 tsp Grain mustard
• 3 tbsp Olive oil
• 1/2 tsp Honey
• 1 Salt and pepper

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

pack king oyster, pack, pack enoki mushrooms, ham, clove garlic, vinegar, grain mustard, olive oil, honey, salt

Taken from cookpad.com/us/recipes/152417-mushroom-and-cured-ham-marinated-in-balsamic-vinegar (may not work)