A quick French recipe for two and a perfectly indulgent supper.
Ingredients
- 70g cubed pancetta or lardons
- 6 medium field mushrooms
- 25g garlic butter
- 2 teaspoons fresh thyme leaves
- A thick rustic baguette
- 60g mild Cheddar, diced
Method
- 1. Fry 70g cubed pancetta or lardons in a dry frying pan for a few minutes, until turning golden. Remove from the pan with a slotted spoon and set aside to drain on a plate lined with kitchen paper.
- 2. Discard the excess fat from the pan, then add 6 medium field mushrooms, thickly sliced, and 25g garlic butter. Cook over a medium heat for 5 minutes, turning the mushrooms occasionally, until cooked and fragrant. Stir in 2 teaspoons fresh thyme leaves.
- 3. Preheat the grill to medium, cut 4 large diagonal slices from a thick rustic baguette and toast for 1 minute, until golden on 1 side. Turn the slices over and top the untoasted sides with the mushrooms, drizzling with the pan juices, then with 60g mild Cheddar, diced, and the pancetta.
- 4. Grill for a further 1-2 minutes, until oozing and melted. Serve immediately, with a tomato salad.