Mushroom and pancetta bruschetta. The savory flavors of mushrooms and pancetta are complemented by Marsala, cream, and thyme in this garlic-toast topping. Wait to add any extra salt until the mushrooms and pancetta are mixed together. This recipe was featured as part of our story on Bruschetta, the Fancy Toast for Parties.
Place a mushroom on to each bruschetta, top with a quarter of pancetta and spoon over some of the garlic and sage. Pour over a little of the bacon fat from the pan and top. Remove and discard herb sprigs from mushroom mixture. You can have Mushroom and pancetta bruschetta using 7 ingredients and 3 steps. Here is how you cook that.
Ingredients of Mushroom and pancetta bruschetta
- You need of Good quality bread of your choice.
- Prepare of Mushrooms.
- You need of Pancetta.
- It’s of Chopped onion.
- You need of Olive oil.
- Prepare of Parmesan.
- You need to taste of Salt.
Transfer bread to cutting board; top with mushroom mixture. Mushrooms and thyme are best mates. Combine them with balsamic vinegar and it makes an irresistible combination to pile onto toasted bread lightly rubbed with garlic. Sprinkle chives on top and serve with you favorite vino (shiraz for me).
Mushroom and pancetta bruschetta step by step
- Gently fry onion in oil. When soft, add pancetta. Cook for a min or two.
- Add chopped mushrooms and a bit of salt.
- Cook for 6-7 mins or so until cooked. Add on top of sliced bread and finish with a Parmesan shaving. Enjoy.
Increase the heat, add the wine (or water) and cook over a high heat until the liquid has evaporated. Divide the pea mix between the bruschetta and serve with a piece of crispy pancetta on top of each one. Wild mushroom with chicken, crispy pancetta and spinach. Use pancetta, two types of mushrooms, and two types of beans to get an extra-filling protein-rich result. Flavor with parsley and bay leaves and enjoy.