Warm Wild Mushroom Salad With Pancetta

Recipe By:
Love
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  • Yield 6 Servings
  • Level Medium

A salad made of mushrooms and pancetta or thick bacon.
 

Ingredients

  • 6 tablespoons walnut oil or olive oil
  • 1 1/2 pounds assorted fresh wild mushrooms and regular button mushrooms (like shiitake, oyster, porcini and portobello)
  • 1/4 pound pancetta, chopped (or just use thick bacon)
  • 1/4 cup pecans
  • 2 shallots, finely chopped
  • 2 cloves garlic
  • 2/3 cup french salad dressing
  • Salad bowl 2/3 full of spring mix salad lettuces
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Directions

  1. 1. Brown pancetta in a heavy skillet using 3 tablespoons of oil. Remove the pancetta, add the pecans to the skillet and lightly brown them.
  2. 2. Remove the pecans, add the remaining 3 tablespoons of oil and the garlic and shallots to skillet, lightly brown. Add the mushrooms to the garlic and shallots in the skillet, sauté the mushrooms until lightly browned, about 10 minutes.
  3. 3. Add back in the pancetta and the pecans, stir well, then add the dressing and stir again, then pour the whole mixture over the salad greens and toss.
  4. 4. If you want a more elegant presentation, put the salad greens on individual plates, and place about a quarter cup of the mushroom mixture in the centre of the greens, garnishing with a sprig of fresh tarragon.