Mushroom & Spec Side
The other day hubby brought home a rack of veal, dumped it on the kitchen counter (almost like a prehistoric hunter bringing a wild beast home) and said “arrg auuug hungry grrr aauuu cook gaauurrr now”…or maybe it was just his tummy grumbling.

We wanted something quick and easy so I cut the rack into thick steaks and just grilled them with salt and pepper until medium rare. I was wondering what side would go nicely with the steaks and had a look in my refrigerator…I had mushrooms, some speck and some left over Italian crusty bread. The recipe kind of came together by itself really.

This is a very quick side dish with a gorgeous flavour and it takes about 15 minutes to cook…you could eat it as a light main meal during the week if you are in a rush. It is best served freshly cooked.

If you like the mushrooms to be more cooked through, then slice them. You can also add some red chilli if you prefer a good kick in flavour.

Serves 4


  • 300g small button mushrooms
  • 200g speck, chopped
  • 3 slices of crusty bread
  • generous bunch of fresh flat leaf parsley, chopped
  • extra virgin olive oil
  • salt and pepper to taste
  • 1 fresh red chilli, chopped finely (optional)

    1. Sprinkle olive oil on bread and grill in the oven till golden and crunchy.
    2. Add a good swig of olive oil in a hot wok or frying pan. Add the speck and cook until it starts to colour.
    3. Add the mushrooms and cook until they become golden and are cooked through. Stir through chilli (optional).
    4. Remove speck and mushrooms and put into a large serving bowl. Tear the bread into large pieces and add it to the bowl.
    5. Season with salt and pepper to taste and add a good swig of fresh olive oil (optional) and a handful of chopped fresh parsley.