Jul 13 2026
Restaurants›Goose120›Mushrooms And Pancetta Recipe

Mushrooms And Pancetta Recipe

Inspired by Goose120
Time1h
Serves4

Potatoes, cipollini onions, pancetta, roasted wild mushrooms, fried eggs, mornay sauce

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Ingredients

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Vegetables and Potatoes

Meat

Eggs

Sauce

Method

Preparation

  1. 1

    Prepare the Potatoes

    Peel and chop the potatoes into uniform cubes. Place them in a pot of salted water, bring to a boil, and cook until tender, about 15-20 minutes. Drain and set aside.

  2. 2

    Caramelize the Onions

    In a skillet, heat a tablespoon of olive oil over medium heat. Add the cipollini onions and sauté until they are golden and caramelized, about 10 minutes. Set aside.

  3. 3

    Roast the Mushrooms

    Preheat the oven to 400°F (200°C). Toss the wild mushrooms with olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for 15-20 minutes until golden and tender. Set aside.

  4. 4

    Cook the Pancetta

    In a skillet, cook the pancetta over medium heat until crispy. Remove and drain on paper towels. Reserve the drippings for the sauce.

Cooking the Sauce

  1. 5

    Make the Mornay Sauce

    In the skillet with pancetta drippings, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes. Gradually add the milk while whisking continuously until the mixture thickens. Stir in the grated cheese, salt, and pepper until melted and smooth.

Frying the Eggs

  1. 6

    Fry the Eggs

    In a separate skillet, heat a little olive oil over medium heat. Crack the eggs into the skillet and fry until the whites are set and the yolks remain runny, about 3-4 minutes.

Assembly

  1. 7

    Assemble the Dish

    On a plate, layer the cooked potatoes, followed by the caramelized cipollini onions, roasted wild mushrooms, and crispy pancetta. Top with a fried egg and drizzle with the mornay sauce. Serve warm.

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