(Inspired by contestant Henry Mackley)
This dish makes a wonderful starter. It calls for a good-sized glass of robust red wine to go with it. Wild mushrooms are in season at the beginning of autumn. If those listed here are not available, you can substitute your own local varieties.
Ingredients
1 tbsp olive oil
2oz smoked pancetta, diced
1-2 garlic cloves, finely chopped
1oz unsalted butter
7oz mixed wild mushrooms (such as chanterelles 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
1. 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.
2. 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.
3. Add the wine and let it bubble until almost evaporated. Season with plenty of salt and pepper, stir in the parsley and set aside.
4. Toast the bread on a ridged griddle pan or under the grill.
5. Use the remaining butter to spread on the toast. Top with the mushroom mixture and serve immediately. |  | Flash-baked mackerel with beetroot tzatziki
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