Ingredients

  • 4 slices of bread (sourdough or ciabatta) 
  • 1 tbsp olive oil, plus extra for drizzling
  • Knob of butter
  • 1 fat garlic clove
  • 350g mixed wild mushrooms
  • Few sprigs of thyme
  • Salt and pepper to season
  • 100g smoky pancetta, cut into small chunks
  • 100ml double cream
  • Parmesan cheese
  • Salt and pepper to season

Method

  1. Drizzle some olive oil onto the bread. Cut the garlic clove in half and rub it over the bread before toasting. Finely chop the other half.
  2. Heat the oil and butter in a saucepan. Add the pancetta and chopped garlic, cook for two minutes, then add the mushrooms and thyme.
  3. Add cream, season well and reduce the mixture down.
  4. Meanwhile, heat a griddle pan and toast the bread on both sides.
  5. To serve, divide the mushroom mixture to cover the toast, and sprinkle on some Parmesan shavings.
Jody Spencer
Originally from New Zealand, Taste Buds’ chef Jody Spencer has worked in a variety of establishments over the past 15 years, including a Michelin star restaurant in Kent. She lives in Ashburton.

Published 8 October 2014

You may also be interested in…

Recipe

Mini christmas flavoured cakes with brandy & ginger icing

Mini Christmas-flavoured cakes with brandy & ginger icing

Take a break from the mince pies with these festive cakes

Read more…

Recipe

Luxury mincemeat filling

Luxury mincemeat filling

Get ahead of the festive frenzy by jarring up your pie filling in advance

Read more…

Recipe

Christmas-flavoured millefeuille

This festive millefeuille takes the concept of the mince pie to another level

Read more…

Recipe

Moroccan lamb pie with pumpkin & chickpeas

This delicious meal is a great way to make the most of seasonal pumpkin

Read more…

Recipe

Hearty minestrone soup

Colourful and warming, this soup is perfect for those chilly autumn evenings

Read more…

Recipe

Broccoli with smoked anchovy beurre noisette

This simple dish is perfect as a starter or a side

Read more…

View the archive