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Mushroom and ham baguette

ChefGomba Piritott gombas sonkas bagett

Mushroom and ham baguette


  • 500 g chestnut mushrooms (smaller head)
  • 100 g of sliced ham
  • 1 head of lettuce
  • 200-300 ml plain yogurt
  • garlic and dill
  • 3 baguettes
  • oil, salt and pepper

Cut the mushrooms into quarters, season with salt and pepper, and sauté in a hot pan.

Tear the lettuce leaves into small pieces and toss in a dressing of yogurt, dill and garlic.

Place the salad in the halved baguette, top with slices of ham, and lastly add the fried mushrooms. Serve  immediately.