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1
Preheat oven to 350 degrees. Cover dried wild mushrooms with boiling water; let sit for 20-30 minutes. Drain thoroughly and squeeze out excess moisture. Place in a small baking dish or ramekin with the olive oil and roast for another 20-30 minutes or until they start to smell really really good. Pour off the oil to use in the mushroom saute and reserve the mushrooms for another use.
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2
Dunk the greens into boiling water for about 30 seconds, then drain, rinse with cold water, and set aside.
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3
Heat a large, heavy nonstick pan over a high flame, add about two tablespoons of the olive oil and when oil is hot, add about half the mushrooms. Sprinkle with salt and pepper and saute over high heat until they start to get nice and crispy brown. If you can do the chef thing where they lift the skillet off the heat and flip the mushrooms in the air, do that; I can't, so I just shuffled them around a lot. Lower the heat a little bit and add half the shallots; cook for one minute; add half the garlic and cook for another minute. Add about 2 tablespoons of the Marsala and stir for a few seconds. (If it flames up, so much the better!) Remove the mushrooms, set aside, and repeat with the remaining mushrooms, shallots, garlic and Marsala.
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4
Wipe out the pan and add another tablespoon of the mushroom olive oil. When hot, add the pancetta and cook, stirring, over medium-high heat or until the pancetta is nice and crisp. Take the skillet off the heat, add the greens, return to the heat and cook, stirring, until greens are wilted and bright green.
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5
Add the sauteed mushrooms, taste for seasoning, and heat through. Serve as is, or on top of some grilled chicken or alongside a steak.
