Over the moon for mushroom salad

By Rodney Bowers
  • Facebook
  • Tweet
  • Pinterest
  • Email
  • Print

A side that holds it own on the feast table. 



  • 1/4 cup extra-virgin olive oil
  • 1/4 canola oil
  • 4-5 cloves of garlic crushed but not peeled
  • 1 clove of garlic finely sliced
  • 1 leek (white and light green part) washed and finely sliced
  • 225 grams smoked bacon sliced into 6 millimeter strips
  • 225 grams mixed mushrooms, such as oyster, crimini, shiitake, enoki, beech, washed and thick stems discarded
  • Salt and pepper to taste
  • 2 tablespoons good balsamic vinegar
  • Juice from half lemon
  • 225 grams spicy greens, washed arugula
  • 1/4 cup shaved pecorino


  1. In a large bowl, toss the mushrooms with the garlic and canola oil, seasoning with salt and pepper. Spread the mushrooms evenly on a baking pan and roast until most of their water has evaporated and they start to crisp.
  2. In a large pan, saute the bacon over medium heat, stirring frequently, until rendered down and crisp . Remove and pat dry saving the fat. Add the leek and garlic to the cook until softened.
  3. Add the vinegar and reduce by a third.
  4. Add the cooked mushrooms and warm through.
  5. Remove from the heat and set aside.
  6. In a separate large bowl, toss the greens with the warm mushroom mix . Drizzle with some evoo, season with salt and pepper, and squeeze lemon into and mix really well. Sprinkle with the bacon and shaved pecorino on top.


The Marilyn Denis Show Daily at 10am ET on CTV

FOLLOW Rodney Bowers

Bell Media Lifestyle Specialty Terms of Use Privacy Policy