225 g (1/2 lb) white mushrooms, sliced

225 g (1/2 lb) fresh wild mushrooms, quartered (see note)

150 g (1/3 lb) sweet or spicy pancetta, diced

45 ml (3 tbsp) olive oil

45 ml (3 tbsp) flat-leaf parsley, chopped

In a large skillet over high heat, brown the mushrooms and pancetta in the oil until the mushrooms are golden brown. Add the parsley and cook for 1 minute. Set aside.

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