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. The earliest memories Jean-Georges has of his family are food, as he was born and raised in Strasbourg, Alsace, France. After taking part in a work-study program at Auberge de l'Ill, as an apprentice to Chef Paul Haeberlin, he worked for Paul Bocuse and Louis Outhier at L'Oasis in southern France.His influential cooking style has been reflected in restaurants across the world as well as several cookbooks he has published, including Simple Cuisine (Wiley, 1990), Cooking at Home with a Four Star Chef (Broadway Books, 1998), which won the James Beard Foundation's Best Cookbook Award in 1999; and Simple to Spectacular (Broadway Books, 2000), among many more. 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