Serves 4
Ingredients
- 400 g (14 oz) of shitake and oyster mushrooms, and any other wild mushrooms available
- ciabatta loaf
- olive oil to make croutons
- 2 bags of pre-washed salad leaves
- 16 rashers of dry cured bacon, cubed
- 2 cloves of peeled garlic, finely chopped
- vegetable oil, and a knob of butter for frying
- 1 dsp English mustard
- 1 dsp caster sugar
- salt and pepper
- 5 dsp white wine/ cider vinegar
- 12 1/2 dsp of vegetable oil (twelve and a half)
- 1/2 tbsp of hot water
Method
- Preheat oven to 250°C/500°F/Gas mark 9.
- Remove the crust from the ciabatta and pull off pieces in irregular shapes, approximately 2/3rds the size of a golf ball.
- Place enough olive oil in a bowl to coat the ciabatta croutons lightly. Then place them on a roasting tray in the oven. Cook them for about 6 minutes until crispy on the outside but doughy in the middle.
- Mix all the ingredients for the dressing together in a glass jar. Put the lid on and shake the jar vigorously.
- Fry the bacon cubes until crispy.
- Slice the shitake mushrooms, pull apart the oyster mushrooms and prepare any other wild mushrooms you are using. Then, on a high heat, pan fry the mushrooms with the garlic and a little hot oil for 3–4 minutes. Remember not to overload the pan. Add the butter to the pan a minute before the mushrooms are cooked.
- Put the salad leaves into a bowl, add the mushrooms, bacon and croutons.
- Drizzle the dressing over the salad, making sure all the ingredients are coated, and serve immediately.
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