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FROM THE
alt.support.diet.low-carb
COOKBOOK

Brennaís Warm Wild Mushroom Salad with Pancetta

6 tablespoons walnut oil (or just use a good quality olive oil)
1 1/2 pounds assorted fresh wild mushrooms and regular button mushrooms
      (e.g., shitake, oyster, porcini and portobello)
1/4 pound pancetta, chopped (or just use thick bacon)
1/4 cup pecans
2 shallots, finely chopped
2 cloves garlic
2/3 cup Trader Vicís French salad dressing (or use your own favorite vinigrette
     dressing, with a little tarragon added.)
Salad bowl 2/3 full of Spring mix salad lettuces

Brown pancetta in a heavy skillet. Remove the pancetta, add the pecans to the skillet and LIGHTLY brown them. Remove the pecans, add the remaining 3 tablespoons of oil and the garlic and shallots to skillet, lightly brown. Add the mushrooms to the garlic and shallots in the skillet, sauté the mushrooms until lightly browned, about 10 minutes. Add back in the pancetta and the pecans, stir well, then add the dressing and stir again, then pour the whole mess over the salad greens and toss. (Or, if you want a more elegant presentation, put the salad greens on individual plates, and place about a quarter cup of the mushroom mixture in the centre of the greens, garnishing with a sprig of fresh tarragon.)