1 oz Sliced pancetta or bacon;
- cut 1/2" dice
1 md Shallot; minced
1 Recipe Golden Mushroom Caps
- with their reserved stems;
-cleaned, and finely chopped
1 cl Garlic; minced
2 tb Dry white wine
1 lb Broccoli rabe; trimmed to
-leaves and florets only;
-roughly chopped
Kosher salt
Freshly-ground black pepper
1 tb Fresh thyme
Preheat the oven to 400 F with the rack in the upper position.
Heat a medium skillet over medium-high heat. Add the pancetta and
cook until beginning to crisp, 4 to 6 minutes. Reduce the heat to
medium and add the shallots. Cook until softened and translucent.
Add the mushroom stems and the garlic and cook for 3 more minutes.
Add the wine and the broccoli rabe, cover, and let steam for 4
minutes, until the broccoli rabe is bright green. Remove the cover
and cook until the liquid has evaporated, 1 to 2 minutes. Season
with salt and pepper to taste. Remove from the heat.
Using a small spoon, fill each mushroom cap with the filling.
Place the caps on a baking sheet. Bake until the mushrooms are hot
throughout, 2 to 4 minutes. Garnish with the thyme and serve hot.
Comments: Broccoli rabe, also referred to as broccoli di rape, is a
pleasantly bitter, leafy cousin to broccoli. It is good combined
with pancetta, an assertively flavored Italian bacon cured with
salt and spices.
