•1 plain round focaccia (Fatto a Mano)
•1 large oyster mushroom from Seacoast Mushrooms.
•1 shallot (chopped or shaved) from Riverbank Farm
•1 block of pleasant cow cheese from Sankow’s Beaver Brook Farm
•1 package smoked uncured bacon from Ox Hollow Farm
•bunch of fresh parsley.
-Pre-heat your oven to 350°F.
-Cook the bacon to desired texture. We suggest crispy so that the bacon crumbles easily. Remove the bacon once done.
-Use the bacon grease and fat to sauté the shallot and oyster mushrooms. You can break the mushroom apart with your hands to keep the pieces in tact
-Once the bacon has cooled, dice or crumble it into small pieces.
-Slice the cheese to desired thickness. We suggest pretty thin so that it melts easily. It is helpful to use a mandolin or a vegetable peeler to cut thin pieces easily.
-warm the focaccia in the oven for about 5 minutes. It will be ready when the outside is again crunchy. At this point, you can keep the focaccia whole or slice it.
-Add the slices of cheese on top so that they start to melt
-Add the mushrooms and sprinkle with the bacon. Garnish with a leaf of fresh parsley