Warm mushroom salad with pancetta

Warm mushroom salad with pancetta


4 people made this

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


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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