Recipes Pancetta-Wrapped Mushrooms 4.0 (2,737) Add your rating & review Serve these mushrooms as an hors d'oeuvre or as an accompaniment to a beef or veal roast. Slideshow: Fast Hors d'Oeuvres By Jean-Georges Vongerichten Jean-Georges Vongerichten Instagram Website Jean-Georges Vongerichten is one of the most famous chefs in the world. His flagship Jean-Georges in New York City has two Michelin stars and four stars from The New York Times. The award-winning French chef and cookbook author has more than 25 restaurants in the United States and more than a dozen restaurants abroad. Food & Wine's Editorial Guidelines Updated on November 27, 2018 Print Rate It Share Share Tweet Pin Email Photo: © Lucy Schaeffer Active Time: 25 mins Total Time: 40 mins Yield: 2 dozen hors d'oeuvres Ingredients 24 medium porcini or cremini mushrooms 3 medium garlic cloves, thinly sliced 3 ounces thinly sliced pancetta, torn into thin strips 1 tablespoon extra-virgin olive oil Directions Preheat the oven to 450°. Make a cut in the center of each mushroom stem down to the cap. Insert a garlic slice in each stem, wrap a pancetta strip around it and secure with a toothpick. Spread the mushrooms on 2 large baking sheets, brush with the olive oil and bake for about 14 minutes, or until browned and crisp. Remove the toothpicks, transfer to a platter and serve. Suggested Pairing Try a crisp Italian white, such as a Soave or a Gavi. Rate it Print