Wild Mushroom Salad

Name: Wild Mushroom Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 6
Cuisine: French
Ingredients: 6 thin slices of toast; 2 tbsp extra-virgin olive oil; 300 g mixed salad leaves; freshly ground black pepper; a sprinkling of paprika; 3 cloves of garlic, crushed, peeled and chopped; a bunch of flat-leaf parsley, chopped; sea salt; 100 ml white wine; 1 tbsp balsamic vinegar; 200 g thick-cut bacon, diced (see the note); 6 medium-sized cep mushrooms; olive oil for frying

Preparation info

Serves
6

Difficulty
Easy
Ready in
30 min

Appears in

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

About

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
200 g thick-cut bacon, diced (see the note)

Europe
France
Main course
Mediterranean

Method

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 vine