Gruyre Toasts with Sherried Mushrooms and Sizzled Pancetta

Mushrooms: Heat the olive oil in a sauté pan and cook the pancetta until crisp. Drain on kitchen towels and set aside. Don’t wash the pan. Add the butter to the sauté pan and cook the tarragon, spring onions, garlic and mushrooms with a good pinch of salt until the mushrooms are tender. Increase the heat and add the sherry. Cook until most of the liquid has evaporated then add the cream and parsley, season and cook for 1 minute. Keep warm.

Preheat the grill to its highest setting.

Toasts: Combine the cheese, sour cream, mustard and garlic in a bowl and season. Spread the mixture over the toasts taking it right to the edges and place on a baking tray. Grill until the cheese is bubbling and golden.

To serve: Transfer the toasts to serving plates, spoon over the mushrooms and top with the pancetta. 

Cook’s tip: I used 300 grams of Portobello mushrooms, 200 grams each Swiss browns and button mushrooms and a 100 gram packet of exotic medley mushrooms.

Pantry note
Pancetta: Italian bacon made only from the belly that is cured with salt, pepper, and other spices, but is not smoked. Readily available from good supermarkets and gourmet food stores.