Best Warm Bacon Mushroom Vinaigrette Recipes

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WARM MUSHROOM SALAD WITH BACON, SOURDOUGH CROUTONS & PICKLED-MUSHROOM VINAIGRETTE RECIPE - (4/5)



Warm Mushroom Salad With Bacon, Sourdough Croutons & Pickled-Mushroom Vinaigrette Recipe - (4/5) image

Provided by ltrodrigu

Number Of Ingredients 19

For the Pickled Mushrooms:
1/4 pound trumpet, king trumpet or oyster mushrooms, sliced 1/8 -inch thick
1/2 cup red wine vinegar
1/4 cup water
2 tablespoons sugar
1 teaspoon black peppercorns
1 (4-inch) sprig rosemary
1 clove garlic, crushed
1 teaspoon salt
For the Salad:
3 tablespoons extra-virgin olive oil
1 clove garlic, minced
Salt
Freshly ground black pepper
2 strips bacon (about 2 ounces), cut into 1/2-inch wide pieces
1 heaping cup bite-size sourdough bread pieces, torn by hand
2 cups mixed mushrooms (about 3/4 pound total), such as trumpet, oyster, shiitake or pioppino, cut into chunks
4 packed cups mixed baby greens (about 1/2 pound total), such as kale, chard or other hearty lettuces
Sliced radishes and fennel fronds, for garnish (optional)

Steps:

  • Make Pickled Mushrooms: Place mushrooms in a small heatproof bowl. Place remaining ingredients in a small saucepan. Bring to a boil over medium-high heat. Cook, stirring once or twice, until sugar and salt dissolve. Strain hot pickling liquid over mushrooms. Reserve 1 tablespoon pickling liquid for vinaigrette and discard peppercorns, rosemary and garlic. Cover mushrooms with plastic wrap. Make Vinaigrette: In a small bowl, whisk together 1 tablespoon mushroom pickling liquid, oil, garlic, and salt and pepper to taste until emulsified. Set aside. Heat a 10-inch skillet over medium heat. Cook bacon until crisp and most of fat has rendered out. Add sourdough pieces to pan. Cook, stirring occasionally and adding a little olive oil if pan seems dry, until bread begins to get crisp and golden, 7-10 minutes. Transfer bread and bacon to a bowl. Increase heat to medium-high. Cook mushrooms in skillet, stirring frequently, until slightly browned, about 6 minutes. Season with salt and pepper and turn off heat. Compose Salad: Drain pickled mushrooms. In a large bowl, combine greens, warm mushrooms, drained pickled mushrooms, croutons and bacon. Drizzle vinaigrette to taste, tossing to coat. Adjust seasoning as needed. Garnish with radishes and fennel fronds, if using. Serve while mushrooms are still warm.

WARM BACON-MUSHROOM VINAIGRETTE



Warm Bacon-Mushroom Vinaigrette image

Provided by Bon Appétit Test Kitchen

Categories     Mushroom     Salad Dressing     Vinegar     Bacon     Parsley     Bon Appétit

Yield Makes about 1 cup

Number Of Ingredients 7

4 ounces bacon (about 4 slices)
2 cups sliced mushrooms
3 tablespoons Sherry vinegar
2 tablespoons vegetable oil
kosher salt
freshly ground black pepper
2 tablespoons chopped flat-leaf parsley

Steps:

  • Cut 4 ounces bacon (about 4 slices) into 1/2"-wide strips. Cook bacon with 3 tablespoons water in a medium skillet over medium heat, stirring often, until bacon starts to crisp. Add 2 cups sliced mushrooms; cook, tossing occasionally, until tender, 5-6 minutes. Add 3 tablespoons Sherry vinegar and 1/4 cup water; simmer until reduced by half, about 1 minute. Stir in 2 tablespoons vegetable oil. Season with kosher salt and freshly ground black pepper. Stir in 2 tablespoons chopped flat-leaf parsley. DO AHEAD: Can be made 1 day ahead. Rewarm before using.

WARM BACON-MUSHROOM VINAIGRETTE



Warm Bacon-Mushroom Vinaigrette image

This vinaigrette is perfect with spinach, escarole, or kale. It's also wonderful served over pork chops! This can be made 1 day ahead, just rewarm before using. From Bon Appetit magazine.

Provided by breezermom

Categories     Salad Dressings

Time 24m

Yield 1 cup

Number Of Ingredients 9

4 ounces bacon (about 4 slices)
3 tablespoons water
2 cups mushrooms, sliced
3 tablespoons sherry wine vinegar
1/4 cup water
2 tablespoons vegetable oil
2 tablespoons flat leaf parsley, chopped
kosher salt
black pepper, freshly ground

Steps:

  • Cut the bacon slices int 1/2 inch wide strips. Cook the bacon with 3 tbsp water in a medium skillet over medium heat, stirring often, until the bacon starts to crisp. Add the mushrooms and cook, tossing occasionally, until tender, 5-6 minutes.
  • Add the sherry vinegar and 1/4 cup water. Simmer until reduced by half, about 1 minute. Stir in the vegetable oil and season with salt and pepper. stir in the chopped parsley.
  • Enjoy!

Nutrition Facts : Calories 793.3, Fat 78.8, SaturatedFat 20.6, Cholesterol 77.1, Sodium 958.8, Carbohydrate 5.8, Fiber 1.6, Sugar 2.8, Protein 17.7

WARM MUSHROOM SALAD WITH BACON VINAIGRETTE



WARM MUSHROOM SALAD WITH BACON VINAIGRETTE image

Categories     Salad     Lettuce

Yield 6 servings

Number Of Ingredients 13

1/2 cup extra-virgin olive oil
1/2 cup vegetable oil
1 head of garlic, cloves, crushed but not peeled
1 pound mixed wild mushrooms, such as oyster, enoki and shiitake-thick stems discarded, caps thickly sliced
Salt and freshly ground pepper
3/4 cup pecans
1/2 pound thickly sliced bacon, cut crosswise into 1/4-inch strips
1 leek, white and tender green parts, thinly sliced
1/2 cup cider vinegar
1 teaspoon sorghum or molasses
1 teaspoon fresh lemon juice
6 ounces sturdy baby greens, such as arugula, tatsoi, mustard or spinach
3 ounces cold fresh goat cheese, crumbled

Steps:

  • 1. Preheat the oven to 425°. In a saucepan, bring both oils to a simmer with the garlic. Cook over low heat until fragrant, 15 minutes. Strain the oil and discard the garlic. 2. In a large bowl, toss the mushrooms with 6 tablespoons of the garlic oil and season with salt and pepper. (Reserve the remaining garlic oil for later use.) Spread the mushrooms in a baking pan and roast for 35 minutes, stirring once or twice, until crisp and golden. Spread the pecans in a pie plate and toast for 7 minutes, until fragrant. Let cool. 3. In a large skillet, cook the bacon over moderately low heat, stirring frequently, until crisp, about 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Strain the fat into a heatproof bowl and return half of it to the skillet. Add the leek to the skillet and cook over moderately low heat until softened, about 6 minutes. Add the vinegar and simmer until reduced to 3 tablespoons, about 5 minutes. Remove from the heat and whisk in the sorghum, lemon juice and the remaining bacon fat. 4. In a large bowl, toss the greens with the vinaigrette, mushrooms and pecans. Season with salt and pepper and toss again. Sprinkle with the bacon and goat cheese and serve.

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