Mushrooms with Pancetta, Lime and Maple Syrup

This was the side dish that accompanied the flavorful ribeyes at the party I cooked for last weekend. It was a big hit. Be sure to adjust the amounts of spiciness and sweetness to match your taste.

The cooking instructions for this dish are timed so that the mushrooms are started, then heated in an over while steaks are grilled. Then, while steaks are resting, the mushrooms are finished.

1 pound white or brown mushrooms, quartered if large, otherwise, halved
1 package Japanese enoki or matshutake mushrooms, optional
2 thick slices of pancetta (Italian bacon), or 4 bacon slices
2 large shallots, sliced; or ¼ cup onion, diced.
1 tablespoon butter
1 tablespoon olive oil
Red pepper flakes, to taste
½ cup chicken stock
1 lime, halved
2 tablespoons maple syrup

  1. Preheat oven to 400 degrees F.

  2. Saute pancetta over medium high heat for 4 minutes, in an oven proof skillet.

  3. Add butter, oil and shallots and cook for 1 minute.

  4. Add white or brown mushrooms and season with salt, pepper and red pepper flakes to taste. Cook for 5 minutes. Mushrooms will not be fully cooked.

  5. Put skillet into oven for up to 20 minutes, while steaks cook.

  6. When steaks are cooked and resting, remove skillet and return to stove.

  7. Add chicken stock and turn heat to high. When most of the stock is reduced, but pan still has some liquid, remove from heat and add lime juice and syrup. Check seasoning and add S & P if desired.

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