Mushroom and Pancetta Bruschetta

Credit: Flickr / shutterbean

Try this mushroom and pancetta topping on bread or on chicken or steak

Prepare this snazzy bruschetta as a side or starter, and pair it with a chilled white wine

This is a great little appetizer to serve with a nice chilled Chardonnay or Pinot Grigio. Alternatively, it can be used to top a grilled chicken breast or steak, or simply served as a tasty side dish.

Ingredients

• 2 Tbsp. olive oil
• 3 large shallots, diced
• 1 large garlic clove, minced
• ½ cup chopped spicy pancetta
• 1 cup fresh shiitake mushrooms, stemmed and julienned
• 1 cup fresh brown button mushrooms, sliced
• ½ cup dried porcini mushrooms, soaked in hot water
• Splash of brandy
• 2 tsp. fresh thyme
• Fresh ground pepper
• Fleur de sel to taste
• 8 slices day-old bread (Terra Olive Bread is a good choice)
• 1 garlic clove, peeled and halved
• Olive oil for drizzling
• ½ cup finely grated Parmesan cheese
• ½ cup coarsely chopped Italian parsley

Instructions

1. Heat the oil in a non-stick frying pan.
2. Add the shallots and sauté for about 3 minutes, just until they begin to release moisture.
3. Add the minced garlic and pancetta and cook until the pancetta begins to crisp.
4. Drain the soaking mushrooms, squeeze out the water with your hands and roughly chop.
5. Add all the mushrooms and the brandy and sauté on medium-high heat until the mushrooms release their moisture and the mixture is almost dry.
6. Add the thyme, salt and pepper to taste.
7. Turn the broiler to high and toast the bread on both sides. Once the bread is toasted, rub both sides with the cut garlic clove.
8. Drizzle with olive oil and divide the mushroom mixture evenly among the toasted bread slices.
9. Sprinkle with Parmesan and parsley. Serve warm.

Makes 8 pieces.

Originally published in TVW. For daily programming updates and on-screen Entertainment news, subscribe to the free TVW e-newsletters, or purchase a subscription to the weekly magazine.