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)
- 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.
Saturated Fat: 4g