Title: Mushroom And Ham Kabobs With Rosemary Aioli
Categories: New, Text, Import
Yield: 4 servings
4 long sprigs of rosemary,
: -remove 3/4 of the rosemary
: -stem leaving the top of the
: -stem with the needles still
: -in t
16 sm button mushrooms
1/2 lb parma ham, -- cut into 12
: chunks
3 TB olive oil
: Salt and pepper
: For the Rosemary Aioli:
1/2 c mayonnaise
1 ts chopped rosemary from stems
: above
1 ts lemon juice
1 ts olive oil
Using the rosemary stem as a skewer, feed mushrooms
and ham onto the stem. Use 4 mushrooms and 3 pieces of
ham per skewer. Brush each skewer with 1 teaspoon of
oil. In a large skillet heat the remaining oil and
begin searing the skewers, turning occasionally for
about 10 minutes. Meanwhile make the aioli. In a bowl
combine the mayonnaise, rosemary, garlic, olive oil,
lemon juice, salt and pepper. Mix well. Remove the
skewers from the pan and serve alongside a small bowl
of the rosemary aioli.
