Roasted Wild Mushroom & Baby Spinach Salad Recipe

Preparation Directions

1. 1

   Prepare the Wild Mushrooms

   Preheat your oven to 200°C (400°F). Clean the wild mushrooms with a damp cloth and slice them into bite-sized pieces. Place the mushrooms on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and black pepper.

2. 2

   Roast the Mushrooms

   Roast the mushrooms in the preheated oven for about 15-20 minutes, or until they are golden brown and tender. Stir halfway through for even cooking.

3. 3

   Cook the Pancetta

   While the mushrooms are roasting, heat a skillet over medium heat. Add the pancetta and cook until crispy, about 5-7 minutes. Remove the pancetta and set aside, leaving the rendered fat in the pan.

4. 4

   Make the Vinaigrette

   In the same skillet with the pancetta fat, add minced garlic and sauté for about 1 minute until fragrant. Then, add 2 tablespoons of balsamic vinegar and 2 tablespoons of olive oil. Whisk together and let simmer for 2-3 minutes until slightly thickened.

5. 5

   Combine the Salad

   In a large bowl, add the baby spinach. Once the mushrooms are done roasting, add them to the bowl along with the crispy pancetta. Drizzle the warm vinaigrette over the salad and toss gently to combine.

6. 6

   Serve with Cheese

   Crumble the Fourme d'Ambert cheese over the top of the salad. Serve immediately while the mushrooms are warm.