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

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)

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

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Wild Mushroom Salad

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of