Warm Mushroom Salad

4

Warm Mushroom Salad

10 minPrep Time

10 minCook Time

20 minTotal Time

Save Recipe

Print Recipe

Ingredients

• 3 tbsp (45 mL) olive oil, divided
• 1/2 cup (125 mL) cubed pancetta
• 1 lb (500 g) mixed Ontario mushrooms, such as Portobello, baby Portobello, cremini, shiitaki, oyster or button, sliced
• 2 tsp (10 mL) chopped fresh thyme
• 1 clove garlic, minced
• 1/4 tsp (1 mL) each salt and freshly ground pepper
• 2 tbsp (30 mL) apple cider vinegar
• 1 tbsp (15 mL) grainy mustard
• 6 cups (1.5 L) baby arugula
• Lemon wedges (optional)

Instructions

1. Heat 1 tbsp (15 mL) oil in a large skillet set over medium heat. Add pancetta and cook, stirring for 4 to 5 minutes or until golden brown. Use a slotted spoon to transfer to a plate.
2. Add the remaining oil to the skillet and increase the heat to medium- high heat. Stir in the mushrooms, thyme, garlic, salt and pepper. Sauté for 7 to 10 minutes or until golden brown.
3. Return pancetta to pan. Stir in the vinegar and mustard. Serve over a bed of arugula with lemon wedges.

Notes