Warm salad of roasted wild mushrooms, bacon and frieze Recipe
Recipe from Stuart Gillis - a popular TV presenter, chef restaurant Boxwood café at Berkely hotel in London.
Ingredients
- 1 / 3 cup soy sauce
- 1 clove garlic
- piece of fresh ginger, 1 cm long
- 400 g large cap mushrooms
- 2.5 Art. l. olive oil
- 150 g smoked bacon
- 1 head of lettuce Frise
- For refueling vinaigrette:
- 1 small red onion
- 3 tbsp. l. balsamic vinegar
- 0.5 cup olive oil
- salt and black pepper to taste
Directions
- First, prepare the marinade by mixing soy sauce with minced garlic and ginger. Mushrooms cleaned, sliced 1 cm thick, cover with marinade. Leave at 1 pm
- Remove mushrooms from marinade, lay on a baking sheet, drizzle with olive oil and bake in the oven, preheated to 220 ° C. Cook for 15 minutes. From time to time turning.
- While the baked mushrooms, on a well heated pan fry sliced thin strips of bacon so that the most heated with oil and the bacon was crispy, keep warm before the filing of the table.
- Mix dressing "salad: chopped onion with vinegar and put in a blender and turn into a puree. Without shutting down the engine, pour in a thin stream of oil, add salt and pepper. Arrange lettuce leaves on plates fascia, sprinkle with his dressing, top with warm mushrooms and strips of bacon. Serve immediately.
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