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Lauren Murdoch

Mushrooms with Guanciale, Chilli and Garlic


Serves 6

Ingredients

  • 1kg of portobello mushrooms, sliced and trimmed of stalks
  • 100g unsalted butter
  • salt
  • 120g sliced guanciale( approx 3 mm thick)
  • 180g wild rocket
  • Dressing
  • 3 birds eye chillies, finely chopped
  • 2 cloves of garlic, finely chopped
  • Juice and zest of 1 lemon
  • 2t extra virgin olive oil
  • salt and pepper
  • Mix all together, season to taste

Method

  1. Pan fry mushroom slices in two pans in the butter with a little salt until cooked, approx 6-8 minutes.
  2. Place rocket on a platter. Pile cooked mushrooms on top.
  3. In the same pan fry the slices of guanciale and place on the mushrooms.
  4. Dress with the chilli garlic oil.
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