Bacon Wrapped Mushroom Spinach Salad
White Button Mushrooms Bacon Fresh Spinach Red Onion Oil & Vinegar Goat Cheese *optional
The amount of everything is optional to your preference based on how many you are cooking for. Ideally for the 6 of us, I use 3 lbs. of mushrooms. The amount of bacon will also vary based on the size of the mushrooms you are wrapping. I always cut the bacon in half, and go from there. Sometimes a half a piece is enough, sometimes I use the whole piece. If you decide to stuff them with goat cheese you want a good sealed wrap.
Always start by cleaning your mushrooms, never run mushrooms under water, just a nice light dusting with a dry cloth or towel is fine. Remove the stem entirely by just popping it right out of the bottom. I save these for stock, and at times dehydrate them and use when needed. If you’re stuffing with cheese, now is the time to stuff, and then tightly wrap the bacon around the shrooms. Wherever the end of your wrap is, you want that side down on the pan so that it does’t flop open when cooking. I’ve used toothpicks in the past, which just ends up being a waste of time and energy, they’ll hold together if you’re mindful of that step.
Cook them in a 300 degree oven for about 25 minutes, keeping an eye on them as they cook. We have a gas oven, I often cook at my Dad’s house, where there’s an electric oven, and trust me, there is a difference! So be sure to watch these guys as they cook, and also cook to your preference, I’m one of those people who likes bacon so crispy it’s almost burnt lol, others prefer to have a softer textured bacon, so again, this is one of those recipes where you alter to your liking!
In the meantime you can prep your salad. I use baby spinach, but if that’s not available any spinach will do, you could even substitute for kale if you’re one that enjoys kale salads, for me Kale is a bit too gritty alone in a salad, but by all means use what you love! Thinly slice some red onions, or click the box below to read how to make a quick pickled onion to use instead, it pears great with the saltiness of the bacon! Drizzle with a bit of oil and vinegar, I always use extra virgin olive oil, and red wine vinegar, you can use what you like, but you will notice a difference in taste. I’ve made vinagrettes before using all kinds of flavors, honey, lemon, herbs, the possibilities are endless. Give that salad a light toss after the drizzle, crack some salt and pepper on there, and wait for the mushrooms…
Let the mushrooms cool for about 5 minutes, you still want the bacon grease very thin to use an an additional drizzle (by choice). Once they are cooled top the salad with the bacon wrapped mushrooms, which will be enough to heat the surface of some of the spinach, but not wilt it. Drizzle just a tablespoon or two of the bacon grease over the top, depending on size of salad, and enjoy!!!
