75g garlic butter
2 tbsp extra virgin olive oil
9-10 (550-650g) large flat field mushrooms or portobello mushrooms, stems removed
3 slices prosciutto di Parma or speck
200ml creamy milk
1⁄2 tsp sea-salt flakes
1⁄2 tsp ground black pepper
3 slices country bread
Thyme leaves, to garnish
Step 1) Pre-heat the oven to 200°C, Gas Mark 6. In a very large frying pan, heat 50g of the butter and the oil until sizzling and add the mushrooms, gill sides down. Slice and scatter in the stems. Cook over a high heat for 5 minutes.
Step 2) Meanwhile, place the ham slices across an oven rack near the top of the oven for 8-10 minutes, until they are darkened and firm. Keep warm. Turn the mushrooms over and cook for 2 minutes more. Pour in the milk and bring to a simmer, then turn the mushrooms over again and cook for 5 minutes more until tender and the liquid is reduced. Season well. Toast the bread and spread with remaining butter. Top with ham and mushrooms. Garnish with thyme.