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.