Wild Mushroom Salad

Wild Mushroom Salad

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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.
Servings: 6
Calories: 274


  • 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


  • 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
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