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a beautiful rich mushroom confit with crispy panchetta served with thinly sliced ciabatta bread drizzled with olive oil
Sautee chopped mushrooms in pan for 5 mins with garlic & butter
Add beef glaze & cream reduce until slightly thick just coating the mushrroom mix.
Toast the ciabatta in oven for 5-8 mins until golden brown on 180 deg c
Spoon mixture on the warm bread and top with mushroom mix and place parmesan on top.
Sprinkle chives on top and serve with you favorite vino (shiraz for me)
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