Braised Forest Mushrooms (Brasato Di Funghi) Recipe

• 2 ounce fatback finely minced
• 1/2 c. finely minced flat-leaf parsley leaves
• 4 x cloves garlic sliced
• 6 Tbsp. extra virgin olive oil divided
• 2 ounce pancetta
• 1/2 tsp red pepper flakes
• 2 lb wild mushrooms cut thick slices (like hen of the woods or possibly porcinis) Fine sea salt to taste Freshly-cracked black pepper to taste
• 1 can tomatoes - (28 ounce) liquid removed, minced
• 1 c. red wine
• 2/3 c. fresh bread crumbs

1. In a large saute/fry pan, combine the fatback, parsley, garlic, 4 Tbsp.
2. extra virgin olive oil, and pancetta and cook over medium-heat heat to meld the flavors.
3. Add in the flakes and continue to cook for another 2 min.
4. Add in the mushrooms and season with salt and pepper, then increase the heat and saute/fry till they have released all juices and juices have evaporated.
5. Add in the tomatoes and wine and bring to a simmer.
6. Partially cover the pan and cook over medium-low heat for 20 to 30 min.
7. In a small saute/fry pan, heat the remaining 2 Tbsp.
8. extra virgin olive oil and add in the bread crumbs.
9. Toss over high heat till they are browned.
10. Serve the mushrooms with the bread crumbs sprinkled over.
11. This recipe yields 4 to 6 servings.

flatleaf parsley, garlic, extra virgin olive oil, pancetta, red pepper, mushrooms, tomatoes, red wine, fresh bread crumbs

Taken from cookeatshare.com/recipes/braised-forest-mushrooms-brasato-di-funghi-90583 (may not work)