Mushroom, pancetta & Cheddar tartines recipe

By Alice Hart

  1. Serves 2
  2. Ready in 10 minutes
  3. Rating

A quick French recipe for two and a perfectly indulgent supper.

tried and tested
Mushroom, pancetta & Cheddar tartines

Ingredients

  1. 70g cubed pancetta or lardons
  2. 6 medium field mushrooms
  3. 25g garlic butter
  4. 2 teaspoons fresh thyme leaves
  5. A thick rustic baguette
  6. 60g mild Cheddar, diced

Method

  1. 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. 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. 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. 4. Grill for a further 1-2 minutes, until oozing and melted. Serve immediately, with a tomato salad.

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