Leeks and Mushrooms with Pancetta (Ontario)

This recipe can be used as a side dish, or add some pasta or rice.

2 Tbsp. canola oil (30 mL)
3 slices pancetta or bacon, cut into thin strips
1 lbs white button mushrooms, washed and cut in half (.45 kg)
1 leek, leek, white and pale green parts only, thinly sliced
1 tsp. fresh thyme leaves (5 mL)
sea salt

Heat the oil in a skillet over medium-low heat and cook the pancetta until the pancetta is almost crisp, about 5 minutes. Remove from the skillet and add the mushrooms. Cook until the mushrooms have released their water and it has all but evaporated. Add leeks and thyme, return the pancetta to the skillet and sauté until leeks soft, about 2 minutes. Season well.

Makes 4-6 servings.