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warm_ontario_mushroom_salad-017-Edit copy

This warm mushroom salad is perfect for those days where you crave a salad but it’s still cold outside. Warm, golden crisp pancetta over sautéed mushrooms are meaty in flavour over a bed of peppery arugula and served with an acidic dressing to marry everything together. Mouth-watering and filling, while still being low-carb, full of protein and fibre!

Serves 1 3/4 cup

Warm Mushroom Salad

10 minPrep Time

10 minCook Time

20 minTotal Time

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Recipe Image


  • 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)


  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.


- Great side for a grilled steak.
- Finish with some grated or shaved Parmesan cheese, if desired.



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