This recipe serves four:
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1 lbs mushrooms (assorted and cleaned)
1 tbsp butter
3 minced shallots
In a large pan, melt butter and sautee about 2/3rds of the shallots until translucent.
Add mushrooms and sautee until tender and released moisture evaporates.
2 slices of the best bacon you can find
2 tbsp olive oil
2 tbsp sherry vinegar
2 tbsp whole grain mustard
Salt and pepper
Greens (radicchio, arugula, spinach, whatever!)
In a separate pan, cook bacon until brown and crisp. Remove from heat and stir in remaining shallots, olive oil, vinegar and mustard.
Transfer bacon mixture to a large bowl and toss with the mushrooms. Season to taste with salt and pepper. Add greens and toss to coat with dressing. Serve immediately.
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Ben Kramer is the Executive Chef at the University of Winnipeg. Follow him at: @ChefUofW
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