Sautéed Oyster Mushrooms with Pancetta and Thai Basil

This dish beautifully marries the earthy flavors of oyster mushrooms with the savory richness of pancetta, enhanced by the aromatic notes of Thai basil. The combination creates a delightful medley that’s both comforting and exciting, perfect for a savory side or a light main course. It respects traditional cooking techniques while adding a creative twist with the herbaceous Thai basil.

Ingredients:

• 200g oyster mushrooms, cleaned and sliced
• 100g pancetta, diced
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/4 cup fresh Thai basil leaves, torn
• Salt and pepper to taste
• 1 tablespoon balsamic vinegar (optional for added depth)

Instructions:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the diced pancetta and cook until it starts to crisp, about 4-5 minutes.
3. Add the sliced onion and cook until translucent, about 3-4 minutes.
4. Stir in the minced garlic and sauté for an additional minute until fragrant.
5. Add the sliced oyster mushrooms and cook, stirring occasionally, until they are tender and golden, about 5-7 minutes.
6. Season with salt and pepper to taste, and if using, add the balsamic vinegar for an extra layer of flavor.
7. Remove from heat and gently fold in the torn Thai basil leaves just before serving.