Sautéed Mushrooms with Guanciale
Guanciale is the Italian name for cured pork jowl or cheek. It’s a specialty of central Italy, where it’s used in pasta dishes such as spaghetti alla carbonara. It also adds great depth of flavor to sautéed mushrooms. Substitute bacon if you can’t find it at the grocery store.
Active time
10 minutesTotal time
20 minutesYield
2 servingsServing Size
1/2 cupNutrition
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Ingredients
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)
Instructions
- 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.
- 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.
- (Optional) Add white wine to the skillet and increase heat to high. Reduce for 2-3 minutes.
Oldways recipe and photo.
Nutrition
Calories: 160Fat: 13g
Saturated Fat: 4g
Sodium: 320mg
Carbohydrate: 8g
Fiber: 3g
Protein: 5g
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