1 ounce sliced pancetta or bacon cut 1/2″ dice
1 medium shallot minced
1 recipe Golden Mushroom Caps (see recipe) with their reserved stems, cleaned, and finely chopped
1 garlic clove minced
2 tablespoons dry white wine
1 lb broccoli rabe trimmed to leaves and florets only, roughly chopped
Kosher salt
Freshly-ground black pepper
1 tablespoon fresh thyme
Preheat the oven to 400 degrees 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.
Makes 2 dozen.
NOTE:
Broccoli rabe, also referred to as broccoli di rape, is a pleasantly bitter, leafy cousin to broccoli. I especially like it combined with pancetta, an assertively flavored Italian bacon cured with salt and spices that is generally available in the deli section of the grocery store.