I have been growing sorrel on my balcony (see pic!) and we had it on Tuesday. It’s delicious – quite bitter / acidic and sharp, a lovely flavour. Anyway, this recipe is ripped off from a starter I had at the fab Acorn House http://www.acornhouserestaurant.com/
This can be a starter or a light meal, served with a salad on the side.

Ingredients
For 2 people

Portobello Mushrooms or any of those big flat mushrooms – 4 for a starter, 8 for a main – cleaned and sliced 1/2cm – 1cm thick
Pancetta cubes or smoked bacon, chopped into lardons
Sorrel – a handful, it reduces down. Spinach is lovely if you don’t have sorrel
Garlic – 2 cloves
Butter – 50 g, or a ½ thick slab
White wine – a glass
Parmesan
Large sprig of parsley
Sourdough bread, two thick slices (about 2cm)

Melt half the butter in a large frying pan. Add the pancetta / bacon too and let it cook slowly till crispy. Smash the garlic cloves up and add to the pan, let it flavour the butter. Remove the garlic.
At the same time, put the sourdough bread under the grill and grill lightly on both sides. Don’t let it burn!
Turn up the heat and add ½ glass of white wine. Then add the mushrooms and turn down the heat, stirring gently so the buttery garlicy wine juices are all absorbed. Add the sorrel too, and let it wilt in the juices and mushrooms.
Place the sorrely mushroomy pancetta mix gently on to the toasted bread. Turn up the heat in the pan and add the rest of the wine, to release the rest of the flavour in the pan. Pour over the toast and mushrooms. Grate some parmesan over. Add chopped parsley for garnish and flavour. Serve with green salad. Delicious!