Ingredients
1 tbsp olive oil
50g/2oz smoked pancetta, diced
1-2 garlic cloves, finely chopped
25g/1oz unsalted butter
200g/7oz mixed wild mushrooms (such as chanterelles, ceps and morels), cut in half if large
3 tbsp dry white wine
3 tbsp roughly chopped flatleaf parsley
4 slices of sourdough bread or similar
salt and freshly ground black pepper

Recipe taken from MASTERCHEF GOES LARGE published by Ebury Press and now on sale in bookshops. Copyright Shine Limited 2005. Used by permission of Ebury Press. All rights reserved.

This is a Grub Club recipe.

Method
1. Heat the oil in a large frying pan, add the pancetta and fry until golden brown, stirring occasionally. Add the garlic and cook over a low heat until soft and translucent.
2. Raise the heat a little and add a small knob of the butter. When it starts to foam, stir in the mushrooms and cook for 2-3 minutes.
3. Add the wine and let it bubble until almost evaporated. Season with plenty of salt and pepper, stir in the parsley and set aside.
4. Toast the bread on a ridged griddle pan or under the grill.
5. Use the remaining butter to spread on the toast. Top with the mushroom mixture and serve immediately.

This recipe has been selected as a Grub Club recipe. It won't break the bank, it's easy to prepare and what's more, it's good for you. Find out more about Grub Club, an opportunity for groups of students to get together and cook.