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

Summer Bruschetta

Bruschetta 3 ways

Summer flavours abound in these mouthwatering creations straight from the Taste Buds kitchen

Read more…

Recipe

Summer berry brioche pudding with clotted cream and fresh basil

Summer berry brioche pudding with clotted cream and fresh basil

The perfect dessert for summer entertaining

Read more…

Recipe

Chicken Pastilla Pie

Chicken pastilla pie

An exotic feast of sweet and savoury flavours

Read more…

Recipe

Crab tostadas, red onion & sweetcorn salsa and avocado

Crab tostadas, red onion & sweetcorn salsa and avocado

A quick and easy summer tostada recipe

Read more…

Recipe

Gooseberry and ginger custard tart

Try this delicious, seasonal dessert

Read more…

Recipe

Crispy beef with miso-glazed aubergines, pak choi and rice

A healthy and filling dish with oriental flavours

Read more…

View the archive