Stir-Fried Mushrooms with Parma Ham (口蘑烧火腿): Savory Mushrooms
Plump white button mushrooms are seared in butter with garlic, then tossed with salty Parma ham and a shower of parsley. The result is a glossy, deeply savory stir-fry that comes together in minutes and tastes like a restaurant plate.
Equipment
- Wok
- Cutting Board
- Slotted Spoon
Ingredients
For the Mushrooms
- 150 g white button mushrooms about 5 oz, wiped clean and sliced
- 100 g Parma ham about 3.5 oz, torn or snipped into small pieces
- 1 tbsp butter unsalted
- 5 cloves garlic minced
- 1/4 tsp black pepper freshly ground
- 1/4 tsp salt or to taste
- 1 tbsp parsley finely chopped, fresh
For Serving
- 2 cups cooked rice for serving
Instructions
- Rinse and slice the button mushrooms, snip the Parma ham into small pieces, and finely mince the garlic.
- Heat the wok over medium heat until the butter melts, then add the minced garlic and stir until fragrant.
- Turn the heat to medium and add the mushrooms, stir-frying for 3 minutes until they soften and begin to brown.
- Scatter in the Parma ham and stir-fry for 1 minute so it warms through and flavors the mushrooms.
- Add the salt, black pepper, and chopped parsley, and toss everything together until evenly coated.
- Plate the stir-fry alongside steamed rice and enjoy while hot.
Notes
Tips: Do not crowd the wok — mushrooms release a lot of water, and a crowded pan steams them instead of browning them. Salt only at the very end, since the Parma ham is already salty.
Food Safety: Cook mushrooms until they are tender and any released liquid has evaporated, and reheat leftovers to 165°F (74°C). Store in the refrigerator for up to 3 days.
Allergen Notice: Contains dairy (butter). Parma ham is a cured pork product.
Nutrition Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.