Special mushrooms on toast

If picking your own wild mushrooms, never, eat anything you don't recognise. This recipe is ideal for a special lunchtime treat, drink any remaining white wine!

Special mushrooms on toast
serves 4

1 tbsp olive oil
50g smoked pancetta, diced
1 clove garlic, finely chopped
25g unsalted butter
200g mixed wild mushrooms such as chanterelles,ceps,morels, halve if large
3 tbsp dry white wine
3 tbsp chopped parsley
4 slices sourdough bread
salt and black pepper

Heat the oil in a large frying pan and fry the pancetta until golden. Add the garlic and cook for a further 2 minutes. Add a small knob of butter and once melted add the mushrooms. Cook for 3 minutes and then add the wine allowing it to bubble until almost evaporated. Season and stir in the parsley.

Toast the bread under a grill, butter and top with the mushroom mixture.