Name: Warm mushroom and pancetta salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Ingredients: 200 gram swiss brown mushrooms, quartered; 1/4 cup (60ml) balsamic vinegar; 120 gram pancetta; 100 gram baby spinach leaves, trimmed; 2 tablespoon baby capers, drained, rinsed; 2 green onions, chopped finely; 1 tablespoon olive oil; 1 clove garlic, crushed

Warm mushroom and pancetta salad

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Serves 6

Prep

15M

Cook

10M

Total

25M

Ingredients

200 gram swiss brown mushrooms, quartered

1/4 cup (60ml) balsamic vinegar

120 gram pancetta

100 gram baby spinach leaves, trimmed

2 tablespoon baby capers, drained, rinsed

2 green onions, chopped finely

1 tablespoon olive oil

1 clove garlic, crushed

Method

1.In a small bowl, combine mushrooms and 2 tablespoons of the vinegar.

2.On a heated oiled barbecue flat plate, cook pancetta for about 2-3 minutes, or until crisp; chop coarsely.

3.Drain mushrooms; discard vinegar. Cook mushrooms on the flat plate for about 2-4 minutes, or until tender.

4.In a large bowl, place mushrooms and pancetta with remaining ingredients and remaining vinegar; toss gently to combine. Serve.

Not suitable to freeze. Not suitable to microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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