Go Back

Warm Mushroom and Bacon Salad

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients
  

  • 12 oz White Button or Portabella Mushrooms
  • 1 medium-sized Sweet Onion
  • 4 slices Bacon
  • 4 Green Onions
  • 2 Tablespoons Soy Sauce
  • 1/4 teaspoon Sriracha
  • 1 Tablespoon Honey
  • 1/4 teaspoon Red Pepper Flakes
  • 1 teaspoon Rice Vinegar
  • 1 Tablespoon Canola Oil
  • 1/4 teaspoon Sesame Oil
  • Green Onion for Garnish (optional)
  • Sesame Seeds for Garnish (optional)

Instructions
 

  • Preheat oven to 400° F
  • Unpackage your mushrooms and wipe off any dirt with a paper towel. You can also rinse them off in the sink - they won't absorb water if you only wash for a few seconds. Check the bottom of the stems as dirt likes to hide there!
  • Slice mushrooms into quarters, cut onion into large bite sized chunks, separating the layers, and lay out on a cookie sheet with your slices of bacon. Toss the mushrooms and onions with just enough canola oil to coat lightly, season with salt and pepper, and spread out so no pieces are touching any other to ensure even cooking. Toss in the oven for 15 minutes.
  • As your ingredients are roasting, prepare the dressing: add Soy Sauce, Honey, Red Pepper Flakes, Rice Vinegar, Canola Oil, and Sriracha to a bowl and mix well. Then, slowly drizzle in oils while whisking (you can use a fork too) vigorously.
  • Once mushrooms, onion, and bacon are roasted, chop up the bacon into large, bite-sized pieces, and toss with the dressing. Serve right away while the bacon remains crispy! Garnish with green onion and sesame seeds if you're feeling fancy.