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Creamy wild mushroom & pancetta toasts

Jody says: “The earthy flavours of mushrooms, smokey pancetta and garlic make this comforting food to warm your cockles”


  • 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


  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.

Recipe by Jody Spencer

Taste Buds chef: Jody Spencer

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The MayJune 2020 issue of Taste Buds is out now