22/11/2013 11:41 GMT | Updated 25/01/2014 16:01 GMT

Recipe of the Week: Porcini Mushrooms in Pancetta on Sourdough Bread

Porcini are the most delicious mushrooms and with the addition of pancetta they taste amazing. They can be hard to get hold of so you could use portobello mushrooms instead but they won't be as tasty.

When you take them out of the oven make sure they are soft to touch and not really firm. They will taste much better.

Ingredients - serves 2

4x medium porcini mushrooms (trimmed and brushed)

12 slices of pancetta

Fresh thyme

1 clove of garlic finely sliced

2 slices of sour dough bread

1/2 lemon

2 tblsp of olive oil


Take the porcini mushrooms and using a small sharp knife make incisions so you can insert the garlic and fresh thyme and seasoning. Wrap the porcini up with pancetta so the are well covered.

In a hot frying pan that can go in the oven, add 2 tblsp of olive oil then carefully place the Porcini mushrooms into the pan and cook for 2 mins. Add the sour dough bread to the pan and place the porcini mushrooms on top of the bread.

Bake in a pre heated oven at 180c for 10 -12 mins depending on the size of the mushrooms. Take out of the oven and squeeze 1/2 a lemon on top of the mushrooms and a dash of good olive oil. Try this with a glass of Valpolicella Classico. Have a great week!