Mediterranean

Roast Mushrooms with Pancetta
1. 

6 Medium portobello mushrooms, peeled and stems removed
225g Oyster mushrooms, thick stems trimmed
12 thin long slices of pancetta
12 thyme sprigs
225g maitake mushrooms, stems trimmed
3 garlic cloves, thinly sliced
50g butter
2 tsp flaky sea salt
6 tbsp olive oil plus some to drizzle
75g slightly stale rustic bread
40g pine nuts
Half lemon
75g young goats cheese
Handful rocket

Line a baking sheet with parchment and pre-heat the oven to 200 degC

Break the maitake mushrooms into smaller clusters and discard the crust of the bread and pulse in a food processor to make very coarse crumbs.

Halve the portobellos and arrange them gill side down on a baking sheet so the cut sides face each other and thc corner of one of the halves is propped up on the other Leave abot 2.5cm of space between each pair. Divide the oyster mushrooms among the pairs, arranging them on and around the portobellos.

Lay two pancettas slices on each pair, tuck ends under the portobellos. Tuck two thyme sprigs between each pair of halves. Arrange any larger maitake clusters around the portobellos and put small ones on top. Divide the garlic slices between the pairs.

Put a little blob of butter on top of each mushroom pair. Sprinkle a quarter teaspoon of sea salt over each pair, along with a teaspoon or so of olive oil and 2 tbsp of water.

Roast in the oven until the portobellos are fully tender (a sharp knife inserted in the thickest part should meet little resistance), the maitake mushrooms have browned a bit and the pancetta is slightly brown at the edges but still a bit

floppy, 30-40 mins. After 15 mins, and occasionally thereafter, take the tray from the oven, tip it so the juices pool and use a spoon to baste each portion. If there's no juices, add 55ml of water to the tray.

Meanwhile put the bread in a cast-iron frying pan along with the pine nuts, toss well, and add the remaining 3 tbsp of olive oil. Set the pan over a high heat, wait for the oil to sizzle and add the crumbs, tossing and stirring constantly, until the bread is crunchy and the pine nuts are peanut-butter brown, about 3 mins. Drain in a sieve, give them a good shake and transfer to kitchen paper to fully drain. Sprinkle on a little salt.

When the mushrooms are ready, carefully tip the pan and let the liquid run off into a small saucepan and reduce until it tastes flavourful and a bit salty, about 5 minutes.

Transfer each portion to a plate. season to taste, drizzle on a little olive oil,

add a squeeze of lemon for brightness and a spoonful or two of the reduced mushroom liquid. Sprinkle on the breadcrumb mixture, put large pieces of the

cheese here and there, and add the rocket.

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