Creamy Pancetta and Mushroom Toastie
What’s best! Freshly foraged mushrooms from @dunbrodyhouse_ireland and have it combined in a delicious creamy pancetta toastie.
Ingredients
- 4 slices batch bread
- 3 tbsp butter
- 100 g pancetta chopped
- 300 g field mushrooms sliced
- 2 cloves garlic chopped
- ½ tsp fresh thyme chopped
- 1 spring rosemary chopped
- 100 ml cream
- 30 g Cashel blue cheese or other cheese crumbled + extra to serve
- 25 g butter diced (at room temperature)
- salt and freshly ground black pepper
Method
- Preheat a sauté pan. Use 1 tbsp of butter to spread over the slices of bread and place on the pan. Toast the bread for 2 minutes on each sides or until toasted and warmed on both sides. keep aside.
- In the meantime, in a sauté pan over high heat, add the pancetta pieces and sauté for 1 minute. Add 1 tbsp of butter, the garlic, mushrooms, herbs. Season generously with pepper and a little of salt. Sauté́ for 2-3 minutes until coloured.
- Add the cream and crumble enough blue cheese to your preference. Stir and simmer for a further minute or so.
- Remove from the heat and add the last tablespoon of butter. stir to ‘Monter au beurre’ and create a shinny sauce.
- To serve, arrange the toasted bread on warmed serving plates and spoon the pancetta and mushroom mixture on top.
- Serve immediately.
