Ham With Mushroom Sauce

Preparation:

Preparation: Put the mushrooms to soak in warm water. Pass the ham through a meat grinder, collecting it in a bowl. Prepare a béchamel: melt 40 g of butter in a saucepan and dissolve the flour, stirring with a wooden spoon to eliminate any lumps; slowly dilute with hot milk, season with a pinch of salt and a pinch of pepper, flavor with a little grated nutmeg, then cook for 10 minutes, stirring constantly. Remove the béchamel from the heat and stir in the ham purée, the cream, the grated Emmenthal cheese and the eggs. Stir the mixture carefully and pour it into a pudding mold with a central hole and smooth sides, which you will have already buttered. Tap the mold a little on the table to eliminate any internal air pockets. Bake in the oven, in a bain-marie, for 30 minutes, at a constant temperature of 200 degrees. In the meantime, prepare the mushroom sauce: finely chop the onion and garlic and put them to dry in a pan with the remaining butter; add the mushrooms, previously washed, squeezed, and shredded, and brown them for a few minutes; then sprinkle with the white wine and, when it has completely evaporated, season with salt and pepper; then pour over the hot broth, in which you will have dissolved the tomato sauce. Leave to cook for 20 minutes on a low flame. After the agreed time, remove the mold from the oven, dry it and turn it upside down on the serving plate. Pour the mushrooms into the flan with their sauce and serve.