Ham and Cabbage Stuffed Portobellos with Sautéed Potatoes
Ingredients
- 350 grams Savoy cabbage
- Salt
- 1 Onion
- 4 slices cooked Ham
- 2 tablespoons Butter (plus more for the baking sheet)
- 160 grams Creme fraiche cheese
- freshly ground Pepper
- 3 Eggs
- 6 Sage leaves
- 8 Prince mushrooms (or other wild mushrooms)
- 2 tablespoons medium hot Mustard
- 600 grams cooked Potatoes
- 2 tablespoons Clarified butter
Instructions
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