Baked Mushrooms with Bread and Cured Pork Cheek

Name: Baked Mushrooms with Bread and Cured Pork Cheek (Funghi al Forno con Pane e Guanciale)
Yield: Serves 4 as a first course
Cuisine: Australian
Ingredients: 2 slices stale ciabatta, roughly chopped; 80 g guanciale, finely diced; 2 sprigs marjoram, leaves picked; salt flakes and freshly ground black pepper, to taste; 1 small brown onion, finely diced; ½ cup (125 ml) extra virgin olive oil, plus extra for oiling; 80 g aged Pecorino Sardo, freshly grated; 2 teaspoons dried Greek oregano; 12 cup mushrooms

Funghi al Forno con Pane e Guanciale

Preparation info

Serves
4
as a first course

Difficulty
Easy

Appears in

A Sardinian Cookbook

By Giovanni Pilu and Roberta Muir

Published 2012

About

This dish is a real treat in autumn, when pine mushrooms are available; they’re as close as we can get in Australia to the wild porcini found in Sardinia. The porcini season is a big event in Sardinia, with people coming from Rome, Milan, in fact all over Italy, to hunt for Sardinian porcini. It’s important that you don’t wash mushrooms, or they’ll become waterlogged and slimy; just wipe them gently with a damp cloth. This is also good served with meat, or as part of an antipasto – in which