Mushroom and Bacon Salad
(From the Kitchen of Once Upon a Plate, by Mari)
Serves 6 to 8, or more if side portion ~ and maybe fewer than 6 if a main, depending upon appetites!
1 pound mushrooms sliced (white or cremini)
3 green onions, thinly sliced including green portion (or substitute chives, or minced shallots)
1/3 cup olive oil (increase or reduce amount to your liking)
4 Tablespoons freshly squeezed lemon juice, or mild vinegar of your choice; (unseasoned rice vinegar, balsamic, sherry vinegar, etc.)
1/2 to 1 teaspoon salt (start out with 1/2, and add more if needed after tasting)
1 teaspoon Worcestershire sauce
Freshly ground black pepper to taste
1 teaspoon Dijon Mustard
1/2 to 1 teaspoon granulated sugar- to taste (Or other sweetener; brown sugar, honey, Splenda®, etc.) Don't skip the sweetener, it is needed to mellow the vinaigrette.
10 to 12 slices bacon, cooked crisp and crumbled (or sliced crosswise into 1/4" strips, then fried)
Mushrooms and Onions: Slice mushrooms, place them along with the onions in a bowl large enough to toss with vinaigrette.
Vinaigrette: In a small bowl or jar with lid combine all ingredients except mushrooms and crisp bacon. Whisk or shake until well blended. Pour over mushrooms and gently stir to moisten mushrooms.
Mushrooms may marinate from 30 to 60 minutes at room temperature, stirring gently now and again, OR may be covered and refrigerated up to 24 hours before serving (stir gently a couple of times throughout time in refrigerator.)
To serve: Spoon mushroom and onions over individual lettuce lined plates, sprinkle crisp bacon over top and drizzle with any marinade remaining in bowl. May also be served in a large glass salad bowl, arrange as described for individual servings (minus lettuce.)
To sprinkle as a finishing touch over plated mushrooms and onions:
Cubed cooked chicken or beef
Sliced or crumbled hard cooked egg
Cubed or crumbled cheese of your choice (almost any type will work)
Diced ripe tomatoes, or cherry tomatoes
Finely diced red or green bell pepper
A few crushed pink peppercorns
Hope you enjoy! ~ Mari
Click here to return to Once Upon a Plate.