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 Mushrooms Topped with Pancetta

Mushrooms topped with pancetta tapa
Click picture to enlarge.

This is a simple and traditional tapa which tastes delicious. It does need to be served warm but once prepared it can be placed under the grill and then served.

KEY POINTS

 Preparation: 10 minutes  Cooking Time:

12 minutes

 How Difficult  Easy  Freeze?   No
 Servings

 4

COOK'S NOTES ON MUSHROOM TOPPED WITH PANCETTA TAPA
There is story behind this recipe, so if you don't want to read just skip down the page a bit and start at the ingredients section.

First we tried to cook this dish as many normal tapa recipes suggest, on the hob in olive oil. Don't do it! The amount of fat splashed up is phenomenal. Even if you then try to cover the pan, it's impossible to get the heat of the oil correct.

So we then tried to oven cook the filled mushrooms in less olive oil but the inside of the oven required a major clean out after cooking.

Finally we oven-cooked the stuffed mushrooms in an oven proof tray with only a small coating of olive oil and that worked a treat.

You will see below that we top the pancetta with a couple of pinches of sweet paprika and one of of cayenne pepper. We think the hint of warmth from the cayenne adds real depth to this tapa without masking any of the flavour of the mushrooms or pancetta. but this was only discovered because in one trial we mistook paprika for cayenne pepper!

We hope you enjoy this mushrooms topped with pancetta tapa and benefit from our trials designing it.

 Ingredients

How Much

 Mushrooms (approx 5cm / 2in) 8
 Pancetta 8 slices
 Sweet paprika 16 pinches
 Cayenne pepper 8 pinches
 Olive oil 1 teaspoon

WHAT SPECIAL KITCHEN EQUIPMENT?
Baking tray.

CLICK ANY PICTURE ON THIS PAGE TO ENLARGE IT

PREPARATION
Pre-heat the oven to 180C / 350F / Gas Mark 4
Peel the mushrooms and remove all of the central stalk.
Cut the pancetta into small pieces.

METHOD FOR MUSHROOMS TOPPED WITH PANCETTA TAPA

Uncooked mushroom topped with pancetta tapa Place about 1 slice worth of chopped pancetta into to middle of each mushroom. Evenly sprinkle two pinches of paprika and one pinch of cayenne pepper over the top of the pancetta.

Brush the base of the baking tray with a minimal amount of olive oil. Place the mushrooms in the baking tray and then place it in the preheated oven.


Cook the topped mushrooms for about 10 minutes until the mushrooms have browned slightly.

Serve immediately because this tapa tastes best when eaten warm.

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