– Lardo Toast and Smoked Wild Mushrooms Stew

by Pascal Le Boucher

Makes one main portion or two starters

In the starter version, use 1 extra egg to make two slices of bread and cut the slice of bread in half.


28 g smoked wild mix
250 ml (1 cup) warm water
1 French shallot
30 ml (2 tbsp.) butter* (1 cup)
5-6 sage leaves, chopped
½ clove garlic, chopped
60 ml (1/4 cup) white wine
100 ml (2 tbsp) pork glaze
10 ml (2 tsp.) white wine vinegar
1 free-range egg
1 slice bread (ideally local whole wheat)
3-4 thin slices of pastured lardo (pork back fat)* 45 ml (3 tbsp)
45 ml (3 tbsp.) chimichurri sauce* (*)
(*) Ingredients available at PLB


1. Soak the smoked mushrooms in warm water.
2. Sweat the shallot in 15 ml (1 tbsp) of butter until soft and translucent.
3. Drain mushrooms (reserve soaking water).
4. Add mushrooms, sage and garlic and sauté for a few minutes.
5. Deglaze with white wine.
6. Add pork glaze, wine vinegar and 60 ml (1/4 cup) of the smoked mushroom water. Simmer for 15 minutes.
7. Meanwhile, cook egg flat in 1 tbsp (15 mL) butter and toast bread slice.
8. Place the lardo slices on the surface of the bread and place the egg on top. Coat the bread with the chimichurri sauce. Place the mushroom ragout next to or on top of the bread.

by Pascal Le Boucher