Chef's Recipes

Grilled guanciale and mushroom bruschetta

Australian Gourmet Traveller recipe for grilled guanciale and mushroom bruschetta by Lauren Murdoch from Ash St Cellar in Sydney.

By Lauren Murdoch
  • Serves 4
  • 10 mins preparation
  • 15 mins cooking
Grilled guanciale and mushroom bruschetta
Grilled guanciale and mushroom bruschetta

“I’d love to surprise my wife by re-creating the bruschetta she enjoyed at Ash St Cellar when we celebrated our wedding anniversary there recently. Is there any chance you could publish the recipe?”
Darren O’Grady, Randwick, NSW

To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.


  • 1 soft baguette, thickly sliced diagonally
  • 120 gm thinly sliced guanciale (see note)
  • 50 gm unsalted butter, coarsely chopped
  • 250 gm large portobello mushrooms, cut into wedges
Garlic-chilli oil
  • 125 ml (½ cup) extra-virgin olive oil
  • 6 garlic cloves
  • 2 red birdseye chillies
  • 1 lemon, zested rind only


  • 1
    For garlic-chilli oil, blend ingredients and ½ tsp sea salt in a blender until well combined. Set aside.
  • 2
    Preheat a grill on high heat. Brush baguette slices with garlic-chilli oil and grill until golden and toasted, turning once (3-4 minutes). Keep warm.
  • 3
    Place guanciale on a baking paper-lined oven tray and grill until starting to crisp (2-3 minutes). Set aside.
  • 4
    Heat a large frying pan over medium heat, add butter and cook until foaming (1-2 minutes), add mushroom and sauté until starting to colour (3-4 minutes). Season to taste.
  • 5
    Arrange mushrooms on toasted baguette, crumble over guanciale, drizzle with extra garlic-chilli oil and serve immediately.


Guanciale is cured pig’s cheek or jowl and is available from select Italian delicatessens and butchers. If unavailable, substitute prosciutto.

  • Author: Lauren Murdoch