this dish with a roast and some mashed potatoes (there's
enough sauce that you don't need gravy).
Yield: 4 servings as a side dish
Place the porcini mushrooms in a small bowl and cover with 1 cup
warm water. Soak until the mushrooms are soft, about 30 minutes.
Strain the mushrooms, reserving the liquid. Rinse the mushrooms,
chop them, and set aside. Strain the liquid through a sieve lined
with a coffee filter or paper towel and set it aside.
Place the pancetta and oil in a large skillet and cook over low
heat until the pancetta is crisp, 10 to 12 minutes. Use a slotted
spoon to transfer the pancetta to a small bowl.
Add the pine nuts to the oil in the skillet. Cook until the nuts
are golden, about 3 minutes. Use a slotted spoon to transfer the
nuts to the bowl with the pancetta.
Add the garlic and onion to the oil in the skillet and sauté until
softened, about 3 minutes. Increase the heat to high and add the
porcini and button mushrooms. Cook until the button mushrooms are
golden brown, about 7 minutes.
Add the Madeira and strained porcini soaking liquid to the pan.
Bring the liquid to a boil and simmer until the liquid is reduced
by about half, 5 to 10 minutes. Add the cream and simmer until the
sauce thickens, about 1 minute. Stir in the pancetta, and pine nuts
along with the parsley and salt and pepper to taste.