Instructions: Select mushrooms with unopened caps. Cut off stems of mushrooms, so that only caps remain. Mince the slice of ham and mince parsley.

Place oil in wok, heat over low medium heat about 2 minutes. Add mushrooms to wok and stir fry 1 minute. Add 2 tablespoons water, cover wok, and gently stir fry mushrooms for about 6 minutes. Lift cover 2 or 3 times to stir mushrooms during this cooking period. When mushrooms are cooked, remove them to a platter. Arrange mushrooms with caps upright, pour juices from wok over them.

Place 1/4 cup of milk in wok, add thoroughly stirred cornstarch solution and salt. Cook over medium heat until white sauce is thickened.

Pour white sauce over mushroom caps, garnish with the minced ham and parsley.

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