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Active time
10 minutes
Total time
20 minutes
2 servings
Serving Size
1/2 cup

1 teaspoon extra virgin olive oil

1 ounce guanciale, diced (can substitute pancetta or bacon)

1 clove garlic, sliced

8 ounces fresh mushrooms (such as shitake, oyster, porcini, baby bella), sliced

1 tablespoon fresh thyme leaves (or ¼ teaspoon dried thyme), plus more for garnish

Salt and pepper to taste

¼ cup dry white wine (optional)

  1. Heat olive oil in a large skillet over medium heat. Add the guanciale and sauté until browned and crispy, stirring constantly, 5-10 minutes. Add the garlic, and sauté until slightly colored, about 1-2 minutes more. 
  2. Add the sliced mushrooms, thyme, and sprinkle with salt to taste. Cook on low until the mushrooms release some of their liquid and soften, about 5 minutes. Add more salt and pepper to taste.
  3. (Optional) Add white wine to the skillet and increase heat to high. Reduce for 2-3 minutes. 

Oldways recipe and photo.


Calories: 160
Fat: 13g
Saturated Fat: 4g
Sodium: 320mg
Carbohydrate: 8g
Fiber: 3g
Protein: 5g

Yield: 2 servings

Serving Size: 1/2 cup

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