Ingredients
• 1 smoked roll
• 100 g smoked pancetta of Greek Black Pig of Olympus
• 900 g oyster mushrooms & portobello mushrooms
• 10 g dried king oyster mushrooms
• a splash of red wine
• 1 onion
• 1 garlic clove
• 2 tbsp fresh butter
• 10 g white truffle shavings or a little truffle oil
• 50 mL extra virgin olive oil
• 50 mL white wine
• 20 g chopped parsley
• 2 sprigs thyme
• 150 g grated peppery graviera cheese
• salt, fresh ground pepper
Preparation
1. Remove the netting from the roll and slice it into 18 to 20 pieces.
2. Quarter the mushrooms. Finely chop the smoked pancetta of Greek Black Pig of Olympus, onion, and garlic.
3. Place the dried king oyster mushrooms in a bowl with a splash of red wine.
4. Heat a pot over high heat, add olive oil, mushrooms, thyme, smoked pancetta, onion, and garlic, and sauté.
5. Deglaze with the white wine and let it evaporate.
6. Add the soaked king oyster mushrooms, salt, fresh ground pepper, parsley, truffle shavings (or truffle oil), and butter.
7. Transfer the mixture into a baking dish with a little water or vegetable stock.
8. Heat a pan over high heat with olive oil, add the roll slices, and sear them on both sides.
9. Place the roll slices over the mushrooms, drizzle with olive oil, and sprinkle the grated peppery graviera cheese on top.
10. Bake in a preheated oven at 200-220°C (392-428°F) for 12-15 minutes.
Chef Dermisis Dimitris
