Bara Planc of Wild Mushrooms, Tomato and Parsley

Gareth Johns

Gareth Johns

6th September 2011
Gareth Johns

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


  • 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
  • 1lb plainflour
  • salt,
  • 1tsp baking powder
  • 1/2pt. buttermilk or thin yoghourt


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.
Place a piece of bara planc in the centre of 4 warm plates.
Divide mushrooms between them, top with a sprig of parsley

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.