recipe - tried and tested - Posh mushrooms on toast - BBC.txt
# Posh mushrooms on toast
This dish makes a wonderful starter. It calls for a good-sized glass of robust red wine to go with it. At the beginning of autumn, wild mushrooms are readily available and many are from the UK.
- 1 tbsp olive oil
- 50g smoked pancetta, diced
- 1-2 garlic cloves, finely chopped
- 25g unsalted butter
- 200g mixed wild mushrooms (such as chanterelles, ceps and morels), cut in half if large
- 3 tbsp dry white wine
- 3 tbsp roughly chopped flatleaf parsley
- 4 slices of sourdough bread or similar
- salt and freshly ground black pepper
- Heat the oil in a large frying pan, add the pancetta and fry until golden brown, stirring occasionally. Add the garlic and cook over a low heat until soft and translucent.
- Raise the heat a little and add a small knob of the butter. When it starts to foam, stir in the mushrooms and cook for 2-3 minutes.
- Add the wine and let it bubble until almost evaporated. Season with plenty of salt and pepper, stir in the parsley and set aside.
- Toast the bread on a ridged griddle pan or under the grill.
- Use the remaining butter to spread on the toast. Top with the mushroom mixture and serve immediately.