Chop about a pound of Hedgehog Mushrooms into 1/2" pieces.
Fry some diced pancetta in a skillet. When it becomes crisp, remove the bacon and all but about two tablespoons of the grease. Dice the bacon into small bits and return it to the pan.
Add fresh rosemary and pine nuts, continuing to cook over medium heat until the pine nuts are golden brown.
Add the mushrooms and stir fry until tender. Serve hot over buttered toast.