Name: Warm salad of roasted wild mushrooms, bacon and frieze
Prep time: 60 min
Total time: 60 min
Cuisine: English
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

Теплый салат из запеченных лесных грибов, фризе и бекона

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Recipe from Stuart Gillis - a popular TV presenter, chef restaurant Boxwood café at Berkely hotel in London.

Prep time: 1,5-2 hours

English

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 Â° 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.