recipe - tried and tested - Posh mushrooms on toast - BBC.txt

Good Food

# 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.

#### Ingredients

- 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

#### Method

- 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.




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