Thursday, 10 July 2014

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.

Mushroom Salad Recipe | Nomsies Kitchen

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.

Mushroom Salad Recipe | Nomsies Kitchen

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.

Mushroom Salad Recipe | Nomsies Kitchen

Mushroom Salad Recipe | Nomsies Kitchen

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 Recipe | Nomsies Kitchen

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. 

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