Warm Wild Mushroom Salad with Bacon Vinaigrette
Fry bacon until crisp and brown, and then warm sherry vinegar in the same pan to form a salty-smoky vinaigrette for autumn mushrooms. Bitter radicchio and peppery arugula are layered with the warm mushroom mixture for extra flavor, color and crunch.
Ingredients
- 1 lb. (500 g) mixed wild and cultivated mushrooms
- 3 Tbs. unsalted butter, divided
- 3 shallots, minced and divided
- 2 applewood-smoked bacon slices, cut crosswise into 1/4-inch (6-mm) pieces
- 2 Tbs. extra-virgin olive oil
- 2 Tbs. sherry vinegar
- 2 Tbs. red wine vinegar
- 1 1/2 Tbs. whole-grain mustard
- 1 Tbs. honey
- Kosher salt and freshly ground pepper, to taste
- 1 head radicchio, cored and separated into leaves
- 1 (1 1/2 oz./45 g) cup arugula leaves, stemmed (optional)
Directions
Remove any tough stems from the mushrooms. Trim the bases of the remaining stems. If desired, thickly slice the mushrooms.
In a medium fry pan over medium heat, melt 1 Tbs. of the butter. Add about two-thirds of the shallots and sauté until translucent, about 5 minutes. Add the remaining butter, mushrooms, and a pinch of salt and pepper. Cook undisturbed for about 2 minutes. Then stir, turning the mushrooms from the bottom to the top, and sauté until tender and their moisture evaporates, about 6 minutes.
Meanwhile, in another fry pan over medium-high heat, cook the bacon, stirring occasionally, until browned and crisp, about 6 minutes. Remove from the heat and stir in the remaining shallots, the olive oil, vinegars, mustard and honey. Keep warm.
Transfer the mushrooms to a large bowl, add the bacon mixture and toss to mix. Season with salt and pepper. Add the radicchio and arugula and toss to coat the leaves well with the dressing. Serve warm. Serves 4.
Adapted from Williams-Sonoma Salad of the Day, by Georgeanne Brennan (Weldon Owen, 2012).