Wild Mushroom Salad
If you can't find ceps (often known by their Italian name, porcini), use other wild varieties, such as horn of plenty, chanterelle and morel, or good cultivated mushrooms.
Ingredients
- 6 medium-sized cep mushrooms
- olive oil for frying
- 7 oz thick-cut bacon diced
- 3 1/3 floz white wine
- 1 tbsp balsamic vinegar
- 3 cloves of garlic crushed, peeled and chopped
- a sprinkling of paprika
- a bunch of flat-leaf parsley chopped
- sea salt
- freshly ground black pepper
- 10 1/2 oz mixed salad leaves
- 2 tbsp extra-virgin olive oil
- 6 thin slices of toast
Instructions
- Break the stalks of the mushrooms away from the caps, trim the ends and brush away any dirt. Don't wash the mushrooms.
- Heat a little olive oil in a large pan, add the mushroom stalks and caps, and cook for 5 minutes until golden brown.
- Remove the mushrooms from the pan with a slotted spoon, add the bacon and cook until golden.
- Then return the mushrooms along with the wine, balsamic vinegar, garlic, paprika, parsley and seasoning, and simmer for 8 minutes, adding a little water if the liquid evaporates and the pan threatens to become dry.
- Meanwhile, toss the salad leaves in the extra-virgin olive oil. Put the toasts on a plate, cover with the salad leaves and serve the mushrooms on top with any juice from the pan drizzled over.
Calories: 274 kcal
Carbohydrates: 16 g
Protein: 8 g
Fat: 19g
Saturated Fat: 5 g
Trans Fat: 1 g
Cholesterol: 22 mg
Sodium: 365 mg
Potassium: 264 mg
Fiber: 1 g
Sugar: 2 g
Vitamin A: 576 IU
Vitamin C: 12 mg
Calcium: 40 mg
Iron: 1 mg