If you can't find ceps (often known by their Italian name, porcini), use other wild varieties, such as horn of plenty, chanterelle and morel, or good cultivated mushrooms.
6 medium-sized cep mushrooms
olive oil for frying
200 g thick-cut bacon, diced
100 ml white wine
1 tbsp balsamic vinegar
3 cloves of garlic, crushed, peeled and chopped
a sprinkling of paprika
a bunch of flat-leaf parsley, chopped
freshly ground black pepper
300 g mixed salad leaves
2 tbsp extra-virgin olive oil
6 thin slices of toast
1. Break the stalks of the mushrooms away from the caps, trim the ends and brush away any dirt. Don't wash the mushrooms.
2. Heat a little olive oil in a large pan, add the mushroom stalks and caps, and cook for 5 minutes until golden brown.
Remove the mushrooms from the pan with a slotted spoon, add the bacon and cook until golden.
3. Then return the mushrooms along with the wine, balsamic vinegar, garlic, paprika, parsley and seasoning, and simmer for 8 minutes, adding a little water if the liquid evaporates and the pan threatens to become dry.
4. Meanwhile, toss the salad leaves in the extra-virgin olive oil. Put the toasts on a plate, cover with the salad leaves and serve the mushrooms on top with any juice from the pan drizzled over.
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