- 4 savory tartlets
- 4 spring garlic
- 1 onion
- 250 gr. prosciutto ham
- 1 teaspoon chopped parsley
- Olive oil
- Clean mushrooms and remove stems. Dice and reserve.
- Dice the ham and set aside.
- Saute the garlic, oil and minced onion.
- Add the mushrooms. Fry, and when golden brown, add the ham. Saute for about 2 minutes.
- Fill the tarts with the mixture when serving.