Wild Mushroom Salad

Preparation info
  • Serves


    • Difficulty


    • Ready in

      30 min

Appears in
The French Kitchen: A Cookbook

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.


  • 6 medium-sized cep mushrooms
  • olive oil for frying
  • 200 g thick-cut bacon, diced (see the note)


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