Warm mushroom salad with pancetta

    55 min

    This is a warm mushroom salad with bold peppery flavours. It makes a great winter side or meal.

    4 people made this

    Serves: 4 

    • 8 rashers pancetta
    • 3 tablespoons olive oil
    • 12 shiitake mushrooms, sliced
    • 15 crimini mushrooms, sliced
    • 1 clove garlic, minced
    • 15 kalamata olives, pitted and halved
    • 2 tablespoons capers
    • 3 tablespoons lemon juice
    • 1 tablespoon balsamic vinegar
    • 60g fresh spinach, stems removed
    • 40g rocket
    • 75g crumbled feta cheese
    • ground black pepper to taste

    Prep:30min  ›  Cook:25min  ›  Ready in:55min 

    1. Place the pancetta in a large, deep frying pan, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the pancetta on a plate lined with kitchen roll. Chop into small pieces.
    2. Heat the olive oil in a frying pan over medium-high heat. Cook and stir the shiitake and crimini mushrooms in the hot oil for 5 minutes. Reduce heat to medium and add the garlic, olives, capers, lemon juice and balsamic vinegar; cook another 8 minutes.
    3. Combine the spinach, rocket, pancetta pieces and the mushroom mixture in a large bowl; toss until the spinach and rocket leaves are coated. Sprinkle the feta cheese over the salad; season with black pepper to serve.


    You can use about 100g of pancetta cubes instead of rashers.

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    Reviews in English (3)


    Very tasty & simple to make - a great light meal!  -  09 Jan 2010  (Review from Allrecipes US | Canada)


    Love this recipe with two updates: added some smoked hot paprika and used gruyeye cheese instead - excellent!  -  19 Dec 2013  (Review from Allrecipes US | Canada)


    I made this as written with the exception of using all crimini mushrooms. There was a point I was worried that the greens would be dry and need some sort of dressing, but everything came together so nicely. The earthiness of the mushrooms and olives balanced by the brightness of the vinegar and feta tied together by the peppery greens. Very enjoyable.  -  04 Sep 2018  (Review from Allrecipes US | Canada)