Creamed Ham and Mushrooms on Toast

2 tablespoons butter, divided

4 ounces mushrooms, sliced

1 cup slivered ham

1 ½ tablespoons flour

1 ½ cups whole milk

1/4 cup sour cream

1/4 teaspoon freshly ground black pepper

1/4 teaspoon curry powder, or to taste

1 teaspoon prepared yellow mustard

1/2 cup chopped fresh parsley​

4 pieces toast


In a 9 - 10 inch sauté pan, heat 1 tablespoon butter over medium high heat. Sauté mushrooms for 3 to 5 minutes, then add ham and sauté for 1 to 2 minutes, adding more butter if necessary. Move ham and mushrooms to one side of the pan, add remaining 1 tablespoon of butter and flour, stirring to combine. Cook and stir 1 to 2 additional minutes. Add milk in a slow stream and bring to a boil, stirring constantly. Reduce heat and simmer, stirring occasionally, until thickened. Stir in sour cream, pepper, curry powder, mustard, ​and parsley. Continue to cook over low heat, stirring constantly, until heated through, about two minutes. Ladle mixture over toast. This serves two hearty appetites, or four smaller ones.