Mushroom, Radicchio and Bulgur Salad
A mixture of wild or cultivated mushrooms, such as chanterelle, shiitake, morel or porcini, can be substituted for the cremini mushrooms. If you have a hard time finding different varieties, you can use button or portobello mushrooms. If using portobello, cut into 1-inch cubes before roasting.
- 2 lb. cremini mushrooms, halved
- 1/3 cup plus 2 Tbs. olive oil
- 3 garlic cloves, coarsely chopped
- Salt, to taste, plus 1 1/2 tsp.
- Freshly ground pepper, to taste
- 3 oz. thick-cut pancetta or bacon, chopped
- 1 cup whole-grain bulgur
- 2 cups boiling water
- 1 head radicchio, cored and thinly sliced
- 1 Tbs. sherry vinegar
- 2 oz. Parmigiano-Reggiano cheese, shaved
Cook the mushrooms and pancetta
Preheat an oven to 475°F.
In a large roasting pan, combine the mushrooms, the 1/3 cup olive oil and the garlic. Season generously with salt and pepper and toss to coat evenly. Spread the mushrooms in a single layer and roast for 5 minutes. Turn the mushrooms and continue roasting until the edges are crisp, 2 to 3 minutes more.
Meanwhile, in a fry pan over medium heat, cook the pancetta, stirring occasionally, until crisp, about 10 minutes. Using a slotted spoon, transfer to paper towels to drain.
Cook the bulgur
In a fry pan over medium-high heat, toast the bulgur until its nutty aroma is released, 3 to 4 minutes. Add the boiling water and 1 tsp. of the salt. Reduce the heat to low, cover and simmer until the bulgur is tender, about 20 minutes; or, cook according to the package instructions.
Transfer the bulgur to a large stainless-steel bowl. Add the radicchio and the 2 Tbs. olive oil and toss to combine.
Assemble the salad
Add the roasted mushrooms, pancetta, vinegar, the remaining 1/2 tsp. salt and a pinch of pepper to the bulgur mixture and toss to combine. Spoon onto individual plates, top with the cheese and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Salad, by Brigit L. Binns (Oxmoor House, 2007).