Prep time 15 minutes
Cook time 15 minutes
Yield: Serves or Makes 1 - 2
Clean, dry and tear apart the mushrooms.
Heat a cast iron pan over medium heat, and cook pancetta until fat has rendered and pancetta is crumbly (break apart with a wooden spoon). Remove pancetta, set aside, leaving fat behind.
Add duck fat to the pan and increase heat to medium-high. When fat is slightly smoking, add mushrooms to the pan and cook undisturbed for about 3-5 minutes until golden. Flip and cook the other side for about a minute or so.
Transfer to serving dish, sprinkle on minced parsley, sea salt, chili pepper flakes and crispy pancetta crumbs.