BAKED FLAT MUSHROOM SALAD, PARMESAN, ROCKET, PANCHETTA AND WHITE TRUFFLE OIL.
6 large flat mushrooms
3 cloves of garlic
6 tblsp of olive oil
2 oz of butter
White truffle oil
Salt and pepper
This is a dead easy starter or lunch dish, the mushrooms can be prepared ahead of time and warmed up at the last minute, don’t be put off by the use of truffle oil or pancetta, if you don’t have them not to worry good olive oil will be just as nice and bacon will do instead of pancetta.
First take the stem out of the centre of the mushroom and chop finely mix it with the garlic and thyme leaves and the finely chopped shallots, put this mixture back into the mushrooms and sprinkle with olive oil. Season with the salt and pepper and divide the butter between the mushrooms, place the mushrooms onto a baking tray and cover with tin foil and bake in a medium oven (120 c) for 10 to 15 minutes. Grill the pancetta until it is nice and crisp.
All that is left to do now is put the hot mushroom onto a plate and arrange the rocket on top and the crisp pancetta, use a potato peeler to peal nice strips of Parmesan cheese which go around the plate along with a teaspoon of the truffle oil. As simple as that.........