Preheat oven to 175°C/350°F/Gas 3. In a medium non-stick, ovenproof pan, melt the butter over medium-high heat. Add the pancetta and mushrooms, and sauté until the pancetta begins to crisp, about 3 to 4 minutes.
In a medium bowl, whisk the eggs, cream, salt, pepper and herbs together. Pour over the mushroom and pancetta mixture, and reduce the heat to medium-low. Continue to cook until the eggs just begin to set.
Place the pan in the preheated oven and cook until the eggs are completely set and the top begins to brown, about 12 minutes. Remove the pan from the oven and sprinkle the top with the goat cheese; serve either hot or cold.
These beautiful honeycomb mushrooms, treasured for their elegant yet earthy flavour, grow wild throughout the United States.