20 button mushrooms, cut into quarters
1 tbsp chopped fresh flatleaf parsley
225g/8oz plain flour, sifted
freshly ground black pepper
light olive oil, for greasing
125ml/4½fl oz extra virgin olive oil
olive oil, for frying
20ml/¾fl oz red wine vinegar
7²µ/¼´Ç³ú salt
sea salt
7²µ/¼´Ç³ú fresh yeast
60g/2½oz unsalted butter
4 duck eggs
150g/5oz piece pancetta, sliced into lardons