Serves 4 to 6
- 5 tablespoons extra-virgin olive oil
- 4 ounces pancetta, diced
- 2 pounds mixed fresh wild mushrooms, thickly sliced (cremini, shiitake, porcini, oyster, chanterelle)
- 1 teaspoon chopped fresh thyme
- 1 ¼ teaspoons kosher salt
- 1 bunch scallions, trimmed and chopped (about 1 cup)
- 3 medium heads frisée, trimmed into bite-sized pieces, or 8 ounces baby kale or spinach
- 3 tablespoons red wine vinegar
- One 2-ounce chunk Grana Padano
To a large skillet over medium-high heat, add 3 tablespoons of the olive oil and the pancetta. Cook until the pancetta is crisp, about 4 minutes, then remove it to drain on paper towels.
Add the mushrooms to the fat left in the pan. Season with the thyme and 1 teaspoon of the salt. Cover and cook, letting the mushrooms release their juices, about 3 minutes. Uncover, increase the heat to high, and cook until the liquid in the pan is gone and the mushrooms are browned all over, about 6 minutes.
Add the scallions, and cook until wilted, about 3 minutes. Scrape the contents of the pan into a large serving bowl, and let cool 5 minutes.
Once the mushrooms are slightly cool, add the frisée and the reserved pancetta, and drizzle with the vinegar and remaining 2 tablespoons olive oil.
Season with the remaining ¼ teaspoon salt, and toss well.
Mound on serving plates and, using a vegetable peeler, shave some Grana Padano over each serving.