Bacon Marinated Mushroom Salad Recipes

WILD AND EXOTIC MUSHROOM SALAD ON MARINATED TOMATOES WITH WARM SHERRY-BACON VINAIGRETTE ►

Steps:

• To roast the tomatoes: Preheat the oven to 350 F. Cut the tomatoes in half, toss with olive oil, and roast on a sheet pan lined with parchment paper or aluminum foil for 35 to 40 minutes. The tomatoes are ready when they have softened and lightly browned and the skins are beginning to pull away. Purée the tomatoes through a food mill into a medium non-reactive saucepot. Add the sherry and vinegar to the tomatoes, and set the saucepot over medium-high heat. Bring to a boil, reduce the heat to medium, and cook until thickened to the consistency of crème anglaise. Season with salt to taste and reserve. To marinate the tomatoes: Slice tomatoes as thinly as possible, and remove to a large platter or sheet pan. In a small container combine the shallots, tarragon, olive oil, and freshly ground black pepper and drizzle the mixture over the tomatoes. Cover and reserve at room temperature for up to 6 hours. To prepare the mushrooms: Clean, trim, and slice the mushrooms, discarding the trimmings. Heat a heavy-bottomed sauté pan over medium-high heat. Add the olive oil and saute the mushrooms seasoned with salt and pepper, until browned. (If your pan is not large enough to hold the mushrooms comfortably in one layer, saueé in batches.) With a slotted spoon remove the mushrooms to paper toweling and reserve. To prepare the greens: Clean the greens thoroughly, and dry in a salad spinner or by hand with paper toweling. Tear into small pieces and refrigerate in plastic bags until ready to use. Remove from the refrigerator no more than 15 minutes before using. To make the vinaigrette: In a heavy-bottomed steel or cast-iron pan cook the bacon over medium heat until crisp. Remove the cooked bacon to paper towels, leaving the rendered fat in the pan. Add the olive oil to the fat remaining in the pan and heat over medium-high heat until aromatic but not smoking. Add the minced garlic and shallot, and cook for 15 seconds without scorching. Pour the oil into a heavy bowl and immediately add vinegar, sherry, and salt and pepper to taste. Season to taste and adjust the acidity, adding more vinegar if necessary. The dressing should be tart. To serve: Divide the marinated tomatoes among the serving plates. In a large stainless steel bowl combine the greens, shaved onion, chopped parsley, and tarragon. Heat a 10-inch sauté pan over medium-high heat, splash with olive oil, and sauté the mushrooms to warm through. Stir the vinaigrette well and add to the mushrooms. Pour over the greens. Toss to wilt lightly, and divide among plates. Drizzle tomato fondue and extra-virgin olive oil around. Sprinkle with reserved crisp bacon and tarragon chiffonade.

WARM MUSHROOM SALAD

Steps:

• Clean the mushrooms by brushing the tops with a clean sponge. Don't wash them! Remove and discard the stems and slice the caps 1/4 to 1/2 inch thick. In a large saute pan, heat the butter and 2 tablespoons of the olive oil until bubbly. Add the mushrooms, salt, and pepper to the pan, and saute for 3 minutes over medium heat, tossing frequently. Reduce the heat to low and saute for another 2 to 3 minutes, until cooked through.
• Meanwhile, arrange the arugula on 4 lunch plates (or on a platter) and cover each portion with 2 slices of prosciutto. When the mushrooms are cooked, add the sherry vinegar and the remaining 2 tablespoons of olive oil to the hot pan. Spoon the mushrooms and sauce on top of the prosciutto. With a vegetable peeler, make large shavings of Parmesan cheese and place on top of the hot mushrooms. Sprinkle with the sun-dried tomatoes, parsley leaves, salt, and pepper, and serve warm.

MUSHROOM BACON

Steps:

• Preheat the oven to 300 degrees F, line 2 baking sheets with parchment paper and line a third baking sheet or pan with paper towels. Brush each parchment-lined baking sheet with about 1 tablespoon of vegetable oil. Place the mushroom slices in a single layer, very close together, on the parchment and brush lightly with the remaining vegetable oil.
• Bake the mushrooms until slightly softened and brown, 25 to 30 minutes, then flip the mushrooms over, rotate the pans in the oven and bake until the mushrooms are well-browned and the edges are crispy, another 30 to 35 minutes. Remove from the oven and transfer to the paper-towel lined baking sheet to dry for a few minutes. (Leave the oven on.)
• In a large bowl, whisk together the molasses, soy sauce, brown sugar, garlic powder and paprika. Carefully toss the baked mushrooms in the marinade until evenly coated. Place half the marinated mushroom strips in a single layer (it's ok of they overlap) into a large metal steamer basket or colander that fits snugly into a large, heavy metal pot.
• Prepare a stovetop smoker: Line the bottom of a large, heavy metal pot with foil. Place two large handfuls of applewood chips in the bottom of the pot. Place the pot over medium heat and use a lighter to light a few of the wood chips. Once the chips are smoking, place the mushroom-filled steamer basket or colander inside the pot, then place a tight-fitting lid on top. Allow the mushrooms to smoke for 5 to 10 minutes, depending on how strong of a smoky flavor you want. Repeat with the second batch.
• After the mushrooms are smoked, return them to the baking sheets in a single layer. Sprinkle with salt and a few grinds of pepper and return to the oven until crisp, 3 to 5 minutes. Refrigerate in an airtight container for up to 5 days. Reheat in a low oven before serving.

BALSAMIC-MARINATED MUSHROOM SALAD

Steps:

• Mix balsamic vinegar, olive oil, garlic, salt, and pepper in a small bowl.
• Place mushrooms in a large bowl with onion. Pour balsamic mixture over top; stir gently until well coated. Cover and place in the refrigerator to marinate for 6 to 8 hours, stirring once or twice during that time.
• Sprinkle with fresh parsley just before serving.

MUSHROOM "BACON" RECIPE BY TASTY

Steps:

• Use a mandolin to cut the mushroom stems lengthwise into ¼-inch thick planks.
• In a large bowl, whisk together the garlic powder, smoked paprika, salt, pepper, vegetable oil, liquid aminos, brown sugar, maple syrup, and apple cider vinegar.
• Gently toss the mushrooms in the marinade until evenly coated. Transfer to the refrigerator and marinate for at least 1 hour, up to overnight.
• Preheat the oven to 250°F (120°C). Set a wire rack over a baking sheet.
• Arrange the marinated mushrooms in a single layer on the wire rack.
• Bake for 90-120 minutes, until the mushrooms have dehydrated and are slightly crisp on the edges, but still flexible. They will harden slightly as they cool.
• Serve the mushroom bacon as desired, such as on a "BLT" sandwich, in tofu scramble or breakfast burrito, as a salad topper or soup garnish, or as a topping for baked vegan mac and cheese.
• Enjoy!

SPINACH AND MUSHROOM SALAD

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. Reserve 2 tablespoons bacon fat.
• Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and cut in wedges.
• Return 2 tablespoons bacon fat to skillet, stir in sugar, vinegar, water and salt. Keep warm.
• Wash and remove stems from spinach, dry thoroughly and break into pieces in salad bowl. Pour warm dressing over and toss until coated.
• Top salad with mushrooms and bacon, garnish with egg.