Wild Mushroom Salad With Barley And Bacon Recipe - Cooking Index
Wild Mushroom Salad With Barley And Bacon Recipe - Cooking Index
Okay, okay. Not all of our days are filled with water-skiing and horseback riding. Sometimes we spend the day in a hammock, doing just about nothing at all. On days like these we dine on something not quite as heavy as grilled meat. This salad is a dressed up version of the "wilted salad" that has become so popular. It's very good with a baguette of good bread and some fine artisnal cheese.
Type: Vegetables| 4 oz | 113g | Butter |
| 2 | Shallots - diced | |
| 1 | Garlic clove - minced | |
| 1 cup | 237ml | Barley |
| 3 cups | 711ml | Prepared Aromont Mushroom Stock - hot |
| 2 | Fresh bay leaves | |
| 2 lbs | 908g / 32oz | Fresh shiitake mushrooms - de-stemmed, trimmed, |
| Cleaned and sliced | ||
| 1 lb | 454g / 16oz | Endive |
| 1 lb | 454g / 16oz | Smoked bacon |
| 3 oz | 85g | Red wine vinegar |
| 3 tablespoons | 45ml | Chopped flat leaf parsley |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
Place a large saucepan over medium heat and saute the shallots and garlic in the butter until translucent. Add the barley and stir well. Add the mushroom stock and bay leaf, then simmer for about 20 minutes. The liquid should be absorbed and the barley should be tender. Permit the barley to cool.
Slice the endive and set it aside with the mushrooms. Dice the bacon and saute it over medium high heat until crisp. Pour off the fat. Deglaze the pan with the red wine vinegar, then add the endive and mushrooms. Cook until tender, then remove the heat and add the parsley. Check for seasoning, then toss with the barley. Serve in a large bowl.
This recipe yields ?? servings.
Source:
Earthy Delights at http://earthy.com
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