Oyster mushrooms, thyme and pancetta
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Loading... - Sabina Daniels
- 01 Mar 2021
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Serves 4 as a side dish, 2 as a main
pancetta 150g, thinly sliced
skinned hazelnuts 50g
garlic 2 cloves
oyster mushrooms 400g
butter 80g
thyme leaves 1 tsp
thyme leaves 1 tbsp
Tear the pancetta into short pieces. Toast the hazelnuts in a dry pan till golden, moving them regularly round the pan so they colour evenly. Peel and very finely slice the garlic.
Slice the oyster mushrooms lengthways into thick pieces, about three or four per mushroom. Melt the butter in a shallow pan. As it starts to froth, add the garlic and the 1 tsp of thyme leaves, then, when the garlic is golden, add the pancetta. When the pancetta starts to crisp, turn, cook for a minute or two longer, then remove it along with the garlic and set aside. Add the hazelnuts to the pancetta.
Lay the mushrooms in the pan, together with a little more butter if necessary. Sprinkle the mushrooms with the 1 tbsp of thyme leaves and a little salt and cook till light golden brown. Remove the mushrooms to a serving dish, scatter over the pancetta, garlic and hazelnuts and serve.
