You've got to try this Brunchy Warm Mushroom Vinaigrette Salad! It's wonderful for a brunch entree or for a dinner side! You can make it basic or fancy by upgrading your ingredients. We love to serve it along side Christmas Prime Rib or for a Saturday Brunch with friends and family.
Start by frying bacon, set aside and drain off fat except for 1-2 TBS.
Cook onions until translucent in same skillet with bacon fat. Next add 8oz of mushrooms and season with 1/2 tsp salt and 1/8 tsp of pepper.
Cook until they start to release juices and add 1 tsp of diced garlic and a couple of sprigs of fresh thyme. Cook mushroom mix until desired doneness.
In a large bowl add lettuce mix. Toss with Red Wine Vinegar and Olive Oil of choice.
In a pot add 2 cups of water and 1 TBS of white vinegar. Heat to a simmer over medium heat. While you wait on water to heat assemble your salad. Crumble bacon on top of lettuce and add warm mushroom mix removing thyme sprigs. Optionally, add more fresh thyme (stems removed) back.
Now that your water is simmering, swirl water around pot and gently add egg. Cook until whites are done and the yolk is runny.
On the salad add grated cheese, poached eggs, fried onion and salt and pepper to taste.
Serve and enjoy those yolks as they merge their lackadaisical molten over the warm mushroom fusion making for a savory salad partnership. Take this wonderful unification further and enjoy with your favorite brunch beverage!! Watch the video for helpful tips and step by step instructions. Bone Appetit, ya'll!
INGREDIENTS
1 bag of mixed greens
4 slices of bacon or pancetta
2 shallots fried in bacon drippings (or other onion)
2TBS olive oil for mixed greens
3TBS red wine vinegar for mixed greens
8 oz cooked mushrooms
4 poached eggs
1 TBS white vinegar for poached egg
2 cups water for poached egg
Salt and pepper to taste. Season as you go.
1/2 cup fried onions
Handful of Thyme
Grated Parmesan Cheese or other
Serves 4
Start by frying bacon, set aside and drain off fat except for 1-2 TBS. Cook onions until translucent in same skillet with bacon fat. Next add 8oz of mushrooms and season with 1/2 tsp salt and 1/8 tsp of pepper. Cook until they start to release juices and add 1 tsp of diced garlic and a couple of sprigs of fresh thyme. Cook mushroom mix until desired doneness.
In a large bowl add lettuce mix. Toss with Red Wine Vinegar and Olive Oil of choice.
In a pot add 2 cups of water and 1 TBS of white vinegar. Heat to a simmer over medium heat. While you wait on water to heat assemble your salad.
Crumble bacon on top of lettuce and add warm mushroom mix removing thyme sprigs. Optionally, add more fresh thyme (stems removed) back. Now that your water is simmering, swirl water around pot and gently add egg. Cook until whites are done and the yolk is runny.
On the salad add grated cheese, poached eggs, fried onion and salt and pepper to taste. Top with more cheese, serve and enjoy!
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