• 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


  • 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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