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Cheddar, pickled mushroom & wild garlic toastie
Ingredients
- 4 light sourdough slices (Sasha used a loaf with a touch of rye)
- 4 thin pancetta slices, chopped into 1cm pieces
- 100g mature cheddar (Sasha used montgomery’s), cut into thin slices
- 10g wild garlic leaves, cut in half if longer than the bread
- For the quick-pickled mushrooms:
- 100ml white wine or cider vinegar
- 30g caster sugar
- 2 tsp sea salt flakes
- ½ shallot, finely chopped
- 50g wild or button mushrooms
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