Best 2 Warm Bacon Mushroom Vinaigrette Recipes

Indulge in a symphony of flavors with ourWarm Bacon Mushroom Vinaigrette, a culinary masterpiece that tantalizes the taste buds. This versatile dressing, crafted with the finest ingredients, elevates any dish to a new level of culinary excellence. Experience the perfect balance of tangy, savory, and umami flavors that dance harmoniously on your palate. Discover the culinary magic that awaits as you explore our collection of mouthwatering recipes, each featuring this exceptional vinaigrette. From vibrant salads to succulent grilled meats, vegetables, and seafood, prepare to embark on a culinary journey that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

WARM BACON-MUSHROOM VINAIGRETTE

Warm Bacon-Mushroom Vinaigrette image

Provided by Bon Appétit Test Kitchen

Categories Mushroom Salad Dressing Vinegar Bacon Parsley Bon Appétit

Yield Makes about 1 cup

Number Of Ingredients 7

Ingredients

4 ounces bacon (about 4 slices)
2 cups sliced mushrooms
3 tablespoons Sherry vinegar
2 tablespoons vegetable oil
kosher salt
freshly ground black pepper
2 tablespoons chopped flat-leaf parsley

Steps:

Cut 4 ounces bacon (about 4 slices) into 1/2"-wide strips. Cook bacon with 3 tablespoons water in a medium skillet over medium heat, stirring often, until bacon starts to crisp. Add 2 cups sliced mushrooms; cook, tossing occasionally, until tender, 5-6 minutes. Add 3 tablespoons Sherry vinegar and 1/4 cup water; simmer until reduced by half, about 1 minute. Stir in 2 tablespoons vegetable oil. Season with kosher salt and freshly ground black pepper. Stir in 2 tablespoons chopped flat-leaf parsley. DO AHEAD: Can be made 1 day ahead. Rewarm before using.

WARM MUSHROOM SALAD WITH BACON, SOURDOUGH CROUTONS & PICKLED-MUSHROOM VINAIGRETTE RECIPE - (4/5)

Warm Mushroom Salad With Bacon, Sourdough Croutons & Pickled-Mushroom Vinaigrette Recipe - (4/5) image

Provided by ltrodrigu

Number Of Ingredients 19

Ingredients

For the Pickled Mushrooms:
1/4 pound trumpet, king trumpet or oyster mushrooms, sliced 1/8 -inch thick
1/2 cup red wine vinegar
1/4 cup water
2 tablespoons sugar
1 teaspoon black peppercorns
1 (4-inch) sprig rosemary
1 clove garlic, crushed
1 teaspoon salt
For the Salad:
3 tablespoons extra-virgin olive oil
1 clove garlic, minced
Salt
Freshly ground black pepper
2 strips bacon (about 2 ounces), cut into 1/2-inch wide pieces
1 heaping cup bite-size sourdough bread pieces, torn by hand
2 cups mixed mushrooms (about 3/4 pound total), such as trumpet, oyster, shiitake or pioppino, cut into chunks
4 packed cups mixed baby greens (about 1/2 pound total), such as kale, chard or other hearty lettuces
Sliced radishes and fennel fronds, for garnish (optional)

Steps:

Make Pickled Mushrooms: Place mushrooms in a small heatproof bowl. Place remaining ingredients in a small saucepan. Bring to a boil over medium-high heat. Cook, stirring once or twice, until sugar and salt dissolve. Strain hot pickling liquid over mushrooms. Reserve 1 tablespoon pickling liquid for vinaigrette and discard peppercorns, rosemary and garlic. Cover mushrooms with plastic wrap. Make Vinaigrette: In a small bowl, whisk together 1 tablespoon mushroom pickling liquid, oil, garlic, and salt and pepper to taste until emulsified. Set aside. Heat a 10-inch skillet over medium heat. Cook bacon until crisp and most of fat has rendered out. Add sourdough pieces to pan. Cook, stirring occasionally and adding a little olive oil if pan seems dry, until bread begins to get crisp and golden, 7-10 minutes. Transfer bread and bacon to a bowl. Increase heat to medium-high. Cook mushrooms in skillet, stirring frequently, until slightly browned, about 6 minutes. Season with salt and pepper and turn off heat. Compose Salad: Drain pickled mushrooms. In a large bowl, combine greens, warm mushrooms, drained pickled mushrooms, croutons and bacon. Drizzle vinaigrette to taste, tossing to coat. Adjust seasoning as needed. Garnish with radishes and fennel fronds, if using. Serve while mushrooms are still warm.

Tips:

Use high-quality ingredients: Fresh, flavorful ingredients will make all the difference in your vinaigrette. Look for ripe mushrooms, crisp bacon, and a good quality balsamic vinegar.
Don't be afraid to experiment: There are many different ways to make a vinaigrette, so feel free to experiment with different ingredients and flavors. You can add herbs, spices, or even fruit to your dressing.
Make sure to emulsify the dressing: This means whisking the dressing vigorously until the oil and vinegar are well combined. This will help the dressing to stay smooth and creamy.
Let the dressing rest: Allowing the dressing to rest for a few minutes before using will allow the flavors to meld together. This will also help the dressing to thicken slightly.
Use the dressing on a variety of dishes: Vinaigrette can be used on salads, roasted vegetables, grilled meats, and even fish. It's a versatile dressing that can add flavor and complexity to any dish.

Conclusion:

Vinaigrette is a delicious and versatile dressing that can be used on a variety of dishes. It's easy to make and can be customized to your own taste. So next time you're looking for a dressing to add flavor to your meal, try making a vinaigrette.

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