Over the moon for mushroom salad

By Rodney Bowers
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A side that holds it own on the feast table. 

SERVES
3
 TO
4
TOTAL TIME

Ingredients

  • 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

Directions

  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.

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