Ham with chestnut mushrooms, blanched celery

  • Starter
  • 4 Persons
  • 30 min


  • 200 grams of ham off the bone or other type of ham, sliced
  • 150 grams of chestnut mushrooms
  • 1 small stem of blanched celery
  • 2 small shallots
  • 2 tablespoons of sunflower or olive oil
  • 8 tablespoons of La Trappe Witte Trappist
  • Freshly grounded pepper and salt to taste

8 tablespoons La Trappe Witte Trappist (5,5%)

More about La Trappe Witte Trappist (5,5%)


  • Remove the hard bottom of the chestnut mushrooms and cut the mushrooms into small pieces.
  • Remove the strings from the celery and cut the celery into very small pieces.
  • Peel and chop the shallots. Heat up oil in a wok or frying pan and stir-fry the mushrooms, celery and shallots.
  • Add La Trappe Witte Trappist and continue to heat well for 2 to 3 minutes.
  • Add pepper and salt to taste.
  • Stuff the slices of ham with the hot mixture and roll up.
  • Serve as a starter with a chilled glass of La Trappe Witte Trappist.

Recipe from Han Hidalgo Fotografie: M.Therese Bruggeman