Bara Planc of Wild Mushrooms, Tomato and Parsley

Gareth Johns

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


  • 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

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