Name: Creamy Mushroom & Pancetta Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 400 g button mushrooms; 1 tbsp olive oil; 100 pancetta, diced; ¼ cup cornichons, chopped; ½ small eschallot, finely diced; ¼ cup sour cream; 2 tbsp mayonnaise; 1 tbsp chopped chives; 1 tbsp chopped dill

Creamy Mushroom & Pancetta Salad

Yields4 Servings

Prep Time10 minsCook Time10 minsTotal Time20 mins

400 g button mushrooms

1 tbsp olive oil

100 pancetta, diced

¼ cup cornichons, chopped

½ small eschallot, finely diced

Dressing

¼ cup sour cream

2 tbsp mayonnaise

1 tbsp chopped chives

1 tbsp chopped dill

1

To make the dressing, combine all of the ingredients for the dressing in a large bowl. Stir to combine. Set aside until required.

2

Place oil in a large frying pan over medium heat. Add diced pancetta and
cook, stirring for 1-2 minutes or until crisp. Remove the cooked pancetta from the pan and place on a sheet of absorbent paper.

3

Place mushrooms in the same frying pan and cook, stirring occasionally for 3-4 minutes. Remove from heat and allow to cool slightly.

4

Use a slotted spoon to transfer the mushrooms from the pan to the bowl with the dressing. Add most of the pancetta, reserving some to sprinkle on top of the salad before serving, and gently toss to combine, ensuring the mushrooms are well coated in the dressing.

5

Cover and refrigerate for at least 2 hours.

6

Serve the mushroom salad with reserved pancetta, eschalot slices and
extra cornichons.

Ingredients