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Pancetta Mushroom Bruscetta

a beautiful rich mushroom confit with crispy panchetta served with thinly sliced ciabatta bread drizzled with olive oil



  • 1.

    Sautee chopped mushrooms in pan for 5 mins with garlic & butter

  • 2.

    Add beef glaze & cream reduce until slightly thick just coating the mushrroom mix.

  • 3.

    Toast the ciabatta in oven for 5-8 mins until golden brown on 180 deg c

  • 4.

    Spoon mixture on the warm bread and top with mushroom mix and place parmesan on top.

  • 5.

    Sprinkle chives on top and serve with you favorite vino (shiraz for me)

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» Top Wine Matches For This Recipe

Andrew Graham

Pinot Noir, Merlot and Grenache are the best wines to pair with Pancetta Mushroom Bruscetta.


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