Pancetta-Wrapped Mushrooms

Pancetta-Wrapped Mushrooms
Photo by James Carrier

Ingredients

  • 24 mushrooms (with 1-in.-wide caps; about 5 oz. total), rinsed and patted dry
  • 24 mushrooms (with 1-in.-wide caps; about 5 oz. total), rinsed and patted dry
  • 24 thin slices pancetta (about 6 oz. total; see notes) or 12 strips thin-sliced bacon
  • Salt and fresh-ground pepper
  • 24 fresh sage leaves, rinsed and patted dry
  • 24 fresh sage leaves, rinsed and patted dry
  • Salt and fresh-ground pepper
  • + 1 more ingredients
    • 24 thin slices pancetta (about 6 oz. total; see notes) or 12 strips thin-sliced bacon

1. Trim and discard tough or discolored stem ends from mushrooms. Sprinkle mushrooms lightly all over with salt and pepper. 2. Lay a sage leaf over the top of each mushroom, then wrap mushroom and sage leaf with pancetta. (If using regular bacon, cut each strip in half to form two shorter strips,...

View full recipe at My Recipes

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