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

Pumpkin pie with chestnut cream

A thriller of a sweet treat in time for Hallowe’en

Read more…

Recipe

Blackberry & almond crumble tray bake

A fruity treat for National Baking Week (16-22 October)

Read more…

Recipe

Roasted butternut squash with a Devon blue cheese, pecan and caramelised grape salad

This warming salad is the perfect starter to an autumn supper

Read more…

Recipe

Hotdogs-with-homemade-piccalilli

Hotdogs with homemade piccalilli

Bring out the bangers on National Hotdog Day – 23 July – and slather with homemade piccalilli

Read more…

Recipe

Cherry-ice-cream

Cherry ice cream

Mark National Cherry Day on 16 July with this deliciously fruity dessert

Read more…

Recipe

Beef-and-tofu-noodle-salad

Beef & tofu noodle salad

A perfect supper for al fresco dining

Read more…

View the archive