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Roasted Wild Mushroom Salad with Warm Bacon Vinaigrette

Roasted Wild Mushroom Salad with Warm Bacon Vinaigrette

  • Prep Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings


  • 3 tablespoons olive oil
  • 4 cups assorted fresh wild mushrooms, such as chanterelles, maitaike, royal trumpet or whatever is available, stems removed and caps thickly sliced
  • 2 sprigs fresh thyme
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 pound bacon, cut into 1/4-inch strips
  • 1/4 cup finely minced shallot
  • 2 cloves garlic, finely minced
  • 1/4 cup apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 2 teaspons chopped parsley
  • 4 cup baby spring lettuces, such as arugula, red oak and frisee


  • Preheat the oven to 425º F.

    In a large mixing bowl toss the mushrooms with the olive oil and thyme, season with salt and pepper and transfer to a baking sheet. Roast the mushroom in the oven, stirring occasionally, for 30 minutes or until they begin to turn golden brown.

    In a medium-size saute pan, over medium-low heat render the bacon until crisp. Transfer the bacon to a paper towel lined plate. Add the onions and garlic to the pan and cook until the onions have wilted, about 6 minutes. Add the vinegar and mustard and whisk well. Transfer the vinaigrette and the bacon to a large bowl. Add the mushrooms and baby lettuces and toss well.

    Divide the salad equally between 4 plates and garnish with chopped parsley. Serve warm.

Recipe Details