- 1 clove of garlic
- 2oz butter, a little oil
- 8oz assorted wild mushrooms
- 1/2 pt of chicken or vegetable stock
- 2 lg ripe tomatoes
- 1 sprig of flat parsley
- salt and pepper
- 1/2 glass of dry white wine
- BARA PLANC
- 1lb plainflour
- salt,
- 1tsp baking powder
- 1/2pt. buttermilk or thin yoghourt
Bara Planc of Wild Mushrooms, Tomato and Parsley
Gareth Johns
6th September 2011
Bara Planc of Wild Mushrooms, Tomato and Parsley
Inspired by a Raymond Blanc dish at Le Manoir many years ago, I created this for 'Iron Chef UK' and it was one of he starter recipes in the WCTAH Welsh Food Festival
Ingredients
Method
Clean mushrooms and cut into roughly even sized pieces.
Toast bread and rub with garlic, chop garlic finely and reserve.
Skin, seed and dice tomatoes, chop parsley.
In 1oz of butter add a little oil, sauté the mushrooms until soft 3-4 mins, adding the garlic after two mins, add wine and reduce completely, add stock and reduce til syrupy, adding the final 1oz butter, tomato and parsley near the end, season and keep hot.
For the dough, mix flour, salt, BP, oil and enough buttermilk for a soft dough, tear off small balls, roll ot thinly, and cook on a griddle until puffed and brown on both sides.
TO PRESENT
Place a piece of bara planc in the centre of 4 warm plates.
Divide mushrooms between them, top with a sprig of parsley
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
