Cocktails and Small Bites

Small Plate restaurants are everywhere.  The love and interest in Spanish tapas got the trend started and it is evolving and changing every day.  I recently purchased Joyce Goldstein’s book, Tapas-Sensational Small Plates from Spain.  It is a terrific cookbook.  It is full of beautiful photographs.  It also includes information about the regions of Spain and the Spanish pantry.  It was very inspiring.  I live in suburban Philadelphia.  Mushrooms of all varieties are plentiful.  So, I adapted her recipe for Garlicky Fried Mushrooms and created a pancetta and mushroom tapa – Pancetta and Mushroom Toast.

Pancetta and Mushroom Toast

Serves 2 -4

Ingredients:

1 C ½ inch diced pancetta

4 tbsp olive oil

½ lb white mushrooms, washed and sliced, stem

ends trimmed and halved if large

¼ lb shitake mushrooms, washed and sliced

¼ lb cremini mushrooms, washed and sliced, stem

ends trimmed and halved if large

2 tbsp minced garlic

¼ C dry white wine

¼ C chopped fresh flat leaf parsley, plus more for garnish

1 tbsp fresh thyme

Freshly ground black pepper

4 slices Portuguese Saloio bread

Method:

1. Preheat oven to 350° F.  Place 4 slices of Saloio bread in the oven on the middle rack.  Use a baking sheet if you prefer.  Bake until the bread turns a light golden brown.  Remove from the oven and set aside.   
2. Cut two ½ inch slices of pancetta.  Cut the slices into ½ inch dice.    Heat a large frying pan to medium heat.  Place the pancetta in the pan and cook until browned.  Remove the pancetta from the pan.  Leave the pancetta drippings in the pan.   
3. Add 4 tbsp of olive oil to the frying pan and heat to high heat.  Add the sliced mushrooms.  Cook until the underside is golden, about 4 minutes.  Turn the mushrooms over and cook until the next side is golden, about 2 minutes.  Drain excess oil.   
4. Reduce the heat to medium.  Add the pancetta.  Stir all ingredients together and cook for 1 minute.  Add the wine and cook until it evaporates, about 2 minutes. Add the parsley and thyme.  Stir well and season with freshly ground black pepper.
5. Top the bread slices with the pancetta and mushroom mixture.  Sprinkle a little chopped parsley over the bread.  Serve immediately.

Cheers!