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Wild Mushroom Salad

If you can't find ceps (often known by their Italian name, porcini), use other wild varieties, such as horn of plenty, chanterelle and morel, or good cultivated mushrooms.

ingredients

serves 6
6 medium-sized cep mushrooms
olive oil for frying
200 g thick-cut bacon, diced
100 ml white wine
1 tbsp balsamic vinegar
3 cloves of garlic, crushed, peeled and chopped
a sprinkling of paprika
a bunch of flat-leaf parsley, chopped
sea salt
freshly ground black pepper
300 g mixed salad leaves
2 tbsp extra-virgin olive oil
6 thin slices of toast

method

1. Break the stalks of the mushrooms away from the caps, trim the ends and brush away any dirt. Don't wash the mushrooms.

2. Heat a little olive oil in a large pan, add the mushroom stalks and caps, and cook for 5 minutes until golden brown.
Remove the mushrooms from the pan with a slotted spoon, add the bacon and cook until golden.

3. Then return the mushrooms along with the wine, balsamic vinegar, garlic, paprika, parsley and seasoning, and simmer for 8 minutes, adding a little water if the liquid evaporates and the pan threatens to become dry.

4. Meanwhile, toss the salad leaves in the extra-virgin olive oil. Put the toasts on a plate, cover with the salad leaves and serve the mushrooms on top with any juice from the pan drizzled over.

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