Mushroom Salad

For days when you do not want to spend too much time cooking but still don’t want to eat a cold salad, try this wonderful warm mushroom salad with crisp bacon bits. A great salad for summer or even the colder months.

A big hello to you!

Today I want to share a recipe for a gorgeous warm mushroom salad. Yes, it has bacon in it. Hurray!

I don’t know about you, but there are days when I just don’t want to spend too much time cooking yet at the same time, don’t want to eat an entirely cold salad.

It is for exactly those kinds of days when you could use a salad like this. The only cooking involve is sautéing the mushrooms and cooking the bacon. I cook the bacon in a pan, without any oil, just to get it done and slightly crisp.

All you have to do next is open a bag of pre-packed mixed salad leaves – or chop up your salad leaves of choice and layer the mushrooms and bacon on top. I also added some cut sundried tomatoes and topped it off with some chopped parsley – just to get some more colour in for a pretty looking and great tasting salad.

Mushroom Salad

Prep Time: 10 minutes/ Cooking time: 15 minutes / Serves 1

Ingredients

200gm Chestnut Mushrooms (sliced thinly)

2 slices of Bacon

2 Tbsp Olive Oil

¼ tsp Salt

¼ tsp Black Pepper

3 handfuls of mixed salad leaves

3 Sun Dried Tomatoes (sliced thinly)

1 Tbsp freshly chopped Parsley

Method

1. In a non-stick frying pan, add the bacon slices and cook until crisp. I do not add any oil when I am cooking the bacon. Remove from heat and once cooled, cut into small pieces.

2. Next, heat the oil in a pan and once hot, sauté the mushrooms and season with salt and pepper. Sauté until the mushrooms are cooked.

3. Arrange the mixed salad leaves on a plate. Spoon the cooked mushrooms on top. Sprinkle the bacon, sun dried tomatoes and chopped parsley over. If you want, you can add a tablespoon more of olive oil and season with more salt and pepper before serving.