Best 2 Warm Bacon Mushroom Vinaigrette Recipes

Warm bacon mushroom vinaigrette is a versatile dish comprised of smoky bacon, savory mushrooms, and a tangy vinaigrette dressing, all coming together to create a symphony of flavors. This dish can be served as an appetizer, a main course, or a side dish, and its versatility makes it a favorite among food enthusiasts. From quick and easy recipes for the weeknight cook to more elaborate preparations for special occasions, there is a warm bacon mushroom vinaigrette recipe out there to suit every palate and skill level.

Here are our top 2 tried and tested recipes!

WARM BACON-MUSHROOM VINAIGRETTE

Warm Bacon-Mushroom Vinaigrette image

Provided by Bon Appétit Test Kitchen

Categories Mushroom Salad Dressing Vinegar Bacon Parsley Bon Appétit

Yield Makes about 1 cup

Number Of Ingredients 7

Ingredients

4 ounces bacon (about 4 slices)
2 cups sliced mushrooms
3 tablespoons Sherry vinegar
2 tablespoons vegetable oil
kosher salt
freshly ground black pepper
2 tablespoons chopped flat-leaf parsley

Steps:

Cut 4 ounces bacon (about 4 slices) into 1/2"-wide strips. Cook bacon with 3 tablespoons water in a medium skillet over medium heat, stirring often, until bacon starts to crisp. Add 2 cups sliced mushrooms; cook, tossing occasionally, until tender, 5-6 minutes. Add 3 tablespoons Sherry vinegar and 1/4 cup water; simmer until reduced by half, about 1 minute. Stir in 2 tablespoons vegetable oil. Season with kosher salt and freshly ground black pepper. Stir in 2 tablespoons chopped flat-leaf parsley. DO AHEAD: Can be made 1 day ahead. Rewarm before using.

WARM MUSHROOM SALAD WITH BACON, SOURDOUGH CROUTONS & PICKLED-MUSHROOM VINAIGRETTE RECIPE - (4/5)

Warm Mushroom Salad With Bacon, Sourdough Croutons & Pickled-Mushroom Vinaigrette Recipe - (4/5) image

Provided by ltrodrigu

Number Of Ingredients 19

Ingredients

For the Pickled Mushrooms:
1/4 pound trumpet, king trumpet or oyster mushrooms, sliced 1/8 -inch thick
1/2 cup red wine vinegar
1/4 cup water
2 tablespoons sugar
1 teaspoon black peppercorns
1 (4-inch) sprig rosemary
1 clove garlic, crushed
1 teaspoon salt
For the Salad:
3 tablespoons extra-virgin olive oil
1 clove garlic, minced
Salt
Freshly ground black pepper
2 strips bacon (about 2 ounces), cut into 1/2-inch wide pieces
1 heaping cup bite-size sourdough bread pieces, torn by hand
2 cups mixed mushrooms (about 3/4 pound total), such as trumpet, oyster, shiitake or pioppino, cut into chunks
4 packed cups mixed baby greens (about 1/2 pound total), such as kale, chard or other hearty lettuces
Sliced radishes and fennel fronds, for garnish (optional)

Steps:

Make Pickled Mushrooms: Place mushrooms in a small heatproof bowl. Place remaining ingredients in a small saucepan. Bring to a boil over medium-high heat. Cook, stirring once or twice, until sugar and salt dissolve. Strain hot pickling liquid over mushrooms. Reserve 1 tablespoon pickling liquid for vinaigrette and discard peppercorns, rosemary and garlic. Cover mushrooms with plastic wrap. Make Vinaigrette: In a small bowl, whisk together 1 tablespoon mushroom pickling liquid, oil, garlic, and salt and pepper to taste until emulsified. Set aside. Heat a 10-inch skillet over medium heat. Cook bacon until crisp and most of fat has rendered out. Add sourdough pieces to pan. Cook, stirring occasionally and adding a little olive oil if pan seems dry, until bread begins to get crisp and golden, 7-10 minutes. Transfer bread and bacon to a bowl. Increase heat to medium-high. Cook mushrooms in skillet, stirring frequently, until slightly browned, about 6 minutes. Season with salt and pepper and turn off heat. Compose Salad: Drain pickled mushrooms. In a large bowl, combine greens, warm mushrooms, drained pickled mushrooms, croutons and bacon. Drizzle vinaigrette to taste, tossing to coat. Adjust seasoning as needed. Garnish with radishes and fennel fronds, if using. Serve while mushrooms are still warm.

Tips:

To ensure the best flavor, use high-quality bacon and fresh mushrooms.
For a smoky flavor, cook the bacon in a cast iron skillet.
To prevent the mushrooms from becoming soggy, cook them over high heat until they are browned.
Use a good quality balsamic vinegar for the vinaigrette. A cheap vinegar will not have the same flavor or consistency.
If you don't have any shallots, you can use a small onion instead.
To make the vinaigrette ahead of time, simply whisk all of the ingredients together and store it in a jar in the refrigerator for up to two weeks.
Serve the salad immediately while the bacon is still warm and crispy.

Conclusion:

This warm bacon mushroom vinaigrette is a delicious and easy-to-make salad that is perfect for any occasion. The combination of crispy bacon, sautéed mushrooms, and tangy vinaigrette is sure to please everyone at your table. So next time you're looking for a quick and flavorful salad, give this one a try.

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