INGREDIENTS
200 g
Pancetta
1 tsp
Garlic
200 g
Mushrooms, mixed
2
sprigs Thyme, fresh
3
Egg, medium free-range
1 tbsp
Wholegrain mustard
80 g
Caster sugar
10 g
Fast-action yeast
500 g
Flour, strong white
2 tbsp
Plain flour
10 g
Salt
1
Salt and freshly ground black pepper
1
Olive oil
1/2 tbsp
Olive oil
300 g
Butter, unsalted
75 g
Emmental, grated
150 g
Gruyere, grated
375 milliliters
Milk, full-fat
1 tsp
Porcini powder (you can make your own by pulsing dried porcini mushrooms in a food processor)