Sautéed mushrooms with warm potatoes and winter greens.
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5 from 1 vote

Warm Mushroom Salad with Potatoes and Wilted Greens

This warm mushroom salad with potato and wilted greens is one of my favorite fall salads. Crispy, pan-seared mushrooms are the star, tossed with roasted potatoes and fall greens for a hearty and satisfying meal. 
Course Dinner, Salad
Cuisine Gluten Free, Grain Free, Paleo
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 300kcal
Author Danielle

Ingredients

  • 1 tbsp avocado or olive oil
  • 1/2 tsp sea salt
  • 12 oz. potatoes
  • 2 oz. pancetta diced into 1/2" pieces
  • 1 lb wild mushrooms thickly sliced or chopped (I used equal ounces of shiitake, bluefoot, and crimini)
  • 1 tbsp bacon fat
  • 1/4 c dry red wine
  • 1/2 tsp sea salt
  • 1/2 tsp fresh cracked pepper
  • 2 tbsp chopped fresh parsley
  • 1/2 head radicchio halved and sliced
  • 2 c baby arugula
  • 2 c baby spinach
  • 3 tbsp extra virgin olive oil
  • 2 tbsp red wine vinegar

Instructions

  • Preheat the oven to 450 and line a baking sheet with parchment or aluminum foil. Prepare your mushrooms and veggies. Gently rinse the mushrooms in cold water, then thoroughly dry them on paper towels or with a cloth. Brush off any stubborn patches of dirt, then cut into thick slices or quarters. Chop the radicchio and set aside.
  • Toss the potatoes in the oil and sea salt. Spread onto the prepared baking sheet and roast for 20-25 minutes until golden brown.
  • While the potatoes are cooking, sauté the pancetta and mushrooms. Heat a large, heavy skillet (I prefer cast iron) over medium high heat. Once hot, add the pancetta and cook until brown and crispy, about 5 minutes. Remove the pancetta with a slotted spoon and set aside. Add about a tsp of fat to the skillet and allow it to heat until shimmering, about 2 minutes. Add a handful of mushrooms to the pan; you should hear the mushrooms sizzle when they hit the hot fat. If they are not sizzling, the pan or the fat isn't hot enough. Sautee on one side until the liquid evaporates and the mushrooms are brown and crispy. Flip and repeat. Push the current batch of mushrooms to the side of pan, add another teaspoon of fat, wait a moment, then add another handful of mushrooms. Repeat until all mushrooms are browned and crispy, about 30 minutes total.
  • Add the pancetta back into the pan. Give the mushrooms and pancetta a gentle stir to incorporate, then deglaze the pan with the red wine. Cook, scraping up the brown bits from the bottom of the pan, until all of the liquid is evaporated. Turn off the heat, then season with sea salt, cracked pepper, and parsley. Gently stir to incorporate.
  • In a salad bowl, toss the radicchio, arugula and spinach with the olive oil and red wine vinegar. Add the potatoes and mushrooms and give the entire salad a mild toss. Allow to sit for a few moments until the greens are slightly wilted, then serve.

Notes

Make it Vegetarian: Omit the pancetta and sub butter or avocado oil.
Make it Whole30: sub chicken stock for red wine.

Nutrition

Serving: 0g | Calories: 300kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%