WARM MUSHROOM SALAD WITH BACON VINAIGRETTE

WARM MUSHROOM SALAD WITH BACON VINAIGRETTE
WARM MUSHROOM SALAD WITH BACON VINAIGRETTE

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    CUP OLIVE OIL

  • 1/2

    CUP VEG. OIL

  • 1

    HEAD OF GARLIC, CRUSHED, BUT NOT PEELED

  • 1

    POUND MIXED MUSHROOMS, SUCH AS OYSTER, ENOKO AND SHITAKE, THICK STEMS, DICARDED, CAPS THICKLY SLICED

  • SALT AND PEPPER

  • 1

    LEEK, THINLY SLICED

  • 3/4

    CUP PECANS

  • 1/2

    POUND SLICED BACON, CUT INTO 1/4" STRIPS

  • 1/2

    CUP CIDER VINEGAR

  • 1

    TSP MOLASSES

  • 1

    TSP LEMON JUICE

  • 6

    OUNCES BABY GREENS

  • 3

    OUNCES COLD GOAT CHEESE, CRUMBLED

Directions

SAUTE GARLIC OVER MED. HEAT FOR 15 MINUTES, STRAIN OIL AND DISCARD GARLIC COMBINE MUSHROOMS WITH 6 TBSP OF GARLIC OIL AND SEASON WITH SALT AND PEPPER. SPREAD MUSHROOMS IN PAN AND ROAST FOR 35 MINUTES AT 425 DEGREES, UNTIL CRISP AND GOLDEN. ROAST PECANS FOR 7 MINUTES, COOL. COOK BACON, STRAIN BACON GREASE AND RETURN HALF TO SKILLET AND COOK LEEKS. ADD THE VINEGAR UNTIL REDUCES TO 3 TBSP, ABOUT 5 MINUTES. REMOVE FROM HEAT AND WHISK IN MOLASSES, LEMON JUICE AND REMAINING BACON FAT. COMBINE ALL INGREDIENTS, SEASON TOSS, SPRINKLE WITH BACON AND GOAT CHEESE AND SERVE

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