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.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (2)


    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)

    Write a review

    Click on stars to rate