Warm Mushroom Salad


a selection of mixed salad leaves
6 oz baby spinach leaves
1/2 lb bacon
2 lbs of mixed wild mushrooms
7 tbs extra virgin olive oil
2 garlic cloves, minced
kosher salt and black pepper to taste
1 and 1/2 tbs tarragon vinegar

This recipe works best using a variety of wild mushrooms.

  • Arrange the salad and spinach on 6-8 individual plates.
  • Cut the bacon into thin strips, then cut the mushrooms into thick slices.
  • In a frying pan fry the bacon until almost crispy. Drain some of the bacon grease.
  • Add the oil and mushrooms and cook over high heat until the mushrooms are just tender. About 3-4 minutes.
  • Add the garlic, then season with a little salt and pepper, and cook for 1 minute longer.
  • Using a slotted spoon, remove the mushrooms from the pan and scatter over the salad leaves, along with the crispy bacon.
  • Quickly add the tarragon to the juices remaining in the pan and boil rapidly for about 2 minutes.
  • Re- Season with salt and pepper and pour the warm dressing over the salad.




15 min


15 min


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