Mushroom Salad with Barley, Endive, and Smoked Bacon
Salads • European
Description
Mushroom Salad with Barley, Endive, and Smoked Bacon
Ingredients
- Butter 5 oz
- Shallot 2 pieces
- Garlic 1 clove
- Pearl barley 1 cup
- Bay leaf 2 pieces
- Mushroom seasoning 3 cups
- Fresh Mushrooms 0 lbs
- Endive 20 oz
- Semi-Smoked Sausage 20 oz
- Red Wine Vinegar 5 fl oz
- Chopped Sage Leaves 3 tablespoons
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
In a large, deep skillet, melt the butter and add the finely chopped shallots and minced garlic. Sauté until translucent.
Step 2
Add the barley and mix well. Pour in the mushroom broth and add the bay leaves. Cook for 20 minutes until the barley is tender and the liquid is fully evaporated. Let cool.
Step 3
Thinly slice the mushrooms and endive and transfer to a bowl.
Step 4
Heat the skillet well and fry the finely chopped bacon until crispy. Transfer to a plate.
Step 5
In the skillet, leave half of the fat and pour in the vinegar. Then add the mushrooms and endive. Cook until tender.
Step 6
Remove from heat and stir in the parsley. Check the salt level and add the barley. Transfer to a large bowl and serve.
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