Wild Mushroom Salad

Preparation info

  • Serves


    • Difficulty


    • Ready in

      30 min

Appears in

The French Kitchen: A Cookbook

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.


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