Italian mushroom, ham and olive sauce

Ingredients

• 3 c. à soupe Extra virgin olive oil (For cooking)
• 3 pieces Shallots (Finely sliced)
• 2 cloves Garlic cloves (Coarsely chopped)
• 150 g Parma ham (Cut into strips)
• 2 pieces Button mushrooms (Sliced)
• 250 ml Dry white wine (Example: Sauvignon Blanc or Pinot Grigio)
• 1 pinch Freshly ground black pepper (Adjust to taste)
• 1 pinch Dried oregano (Typically Italian)
• 1 pinch Fleur de sel (For finishing)
• 500 g Tomato sauce (Canned or homemade)
• 20 pieces Pitted green olives (Halved)

Instructions

1. Preparation

   Finely slice the shallots, coarsely chop the garlic, cut the Parma ham into strips, slice the mushrooms and halve the olives.

   Time: PT10M

2. Heat the oil

   Heat 3 tbsp extra virgin olive oil in the pan over medium heat until it shimmers.

   Time: PT2M

   Temperature: medium

3. Sauté shallots and garlic

   Add the shallots and garlic, sauté gently until they become translucent, about 4 minutes.

   Time: PT4M

   Temperature: medium

4. Brown the ham

   Add the strip of Parma ham and brown lightly for 4 minutes.

   Time: PT4M

   Temperature: medium

5. Sweat the mushrooms

   Add the sliced mushrooms and cook until they release all their water, about 5 minutes.

   Time: PT5M

   Temperature: medium

6. Deglaze with white wine

   Pour the white wine (250 ml) into the pan and reduce by half, about 3 minutes.

   Time: PT3M

   Temperature: medium

7. Season

   Add a pinch of freshly ground black pepper, dried oregano and fleur de sel. Mix quickly.

   Time: PT1M

8. Add tomato and olives

   Pour the tomato sauce (500 g) and add the halved green olives. Mix well.

   Time: PT2M

9. Simmer

   Bring the sauce to a gentle boil, cover and simmer for 15 minutes over medium heat.

   Time: PT15M

   Temperature: medium

10. Finishing and serving

    Taste, adjust salt or pepper if needed, then drizzle the grilled zucchini or pasta with this sauce.

    Time: PT2M

Nutrition Facts

Calories

311

Protein

33 g

Carbohydrates

31 g

Fat

59 g

Fiber

4 g

Ingredient Substitutions

• Instead of Extra virgin olive oil: Sunflower oil, Canola oil
• Instead of Shallots: Sweet onion
• Instead of Garlic cloves: Garlic powder (1 tsp)
• Instead of Parma ham: Prosciutto, Serrano ham
• Instead of Button mushrooms: Crimini mushrooms, Portobello mushrooms
• Instead of Dry white wine: Chicken broth + 1 tsp white vinegar
• Instead of Freshly ground black pepper: White pepper
• Instead of Dried oregano: Fresh oregano
• Instead of Fleur de sel: Sea salt
• Instead of Tomato sauce: Crushed tomatoes
• Instead of Pitted green olives: Kalamata olives

Equipment Needed

• Heavy-bottomed skillet (or saucepan)
• Chef's knife
• Cutting board
• Wooden spoon
• Liquid measuring cup
• Measuring spoons
• Skillet lid

Critical Steps — Do Not Skip

• Prepare all ingredients before starting cooking
• Properly deglaze with white wine to release the fond
• Simmer the sauce for 15 minutes so flavors develop

Chef Tips from the Video

• Using a good quality dry white wine greatly enhances the final flavor.
• For a more aromatic version, add a bay leaf during simmering then remove before serving.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days

Freezer: Can be frozen for 1 month, thaw in refrigerator before reheating

Room temperature: Do not leave at room temperature more than 2 hours

Make-Ahead Tips

• The sauce can be prepared the day before and gently reheated before serving
• Olives and ham can be added just before serving to retain their texture