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.
Warm Wild Mushroom Salad with Bacon Vinaigrette
1 lb. (500 g) mixed wild and cultivated mushrooms
1 Tbs. unsalted butter
3 shallots, minced
2 slices applewood-smoked bacon, cut crosswise into 1⁄4-inch (6-mm) pieces
2 Tbs. extra-virgin olive oil
2 Tbs. sherry vinegar
1 Tbs. whole-grain mustard
Salt and freshly ground pepper
1 head radicchio, cored and separated into leaves
1 cup (1 oz./30 g) arugula leaves, stemmed (optional)
Remove any tough stems from the mushrooms. Trim the bases of the remaining stems. If desired, thickly slice the mushrooms.
In a large frying pan, melt the butter over medium heat. Add about two-thirds of the shallots and sauté until translucent, about 5 minutes. Add the mushrooms and sauté until they are tender and the moisture they release evaporates, 6 to 8 minutes.
Meanwhile, in another large frying 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 oil, vinegar and mustard. Keep warm.
Transfer the mushrooms to a large bowl, add the bacon mixture and toss to mix. Season to taste with salt and pepper. Add the radicchio and arugula, if using, and toss to coat the leaves well with the dressing. Serve warm. Serves 4.
Find more vibrant and versatile salads for every season in our cookbook Salad of the Day, by Georgeanne Brennan.
