This tasty delicacy comes to us thanks to Alfonso, a chef at the Hotel la Era de Aracena, who gave us a wonderful workshop on cooking with wild mushrooms (setas). While the mushrooms he used were called Tanas or Cesar mushrooms, you can use any type of mushroom. However, because wild mushroom can be poisonous, we recommend only using mushrooms purchased from a supermarket or picked by an expert in mycology.
100 g Mixed Greens
110 g Cesar’s Mushrooms sliced (any mushroom will do)
75 g Bacon cut into strips
40 g Pine Nuts or Almonds (raw)
5 tablespoons Extra Virgin Olive Oil
1 tablespoon Balsamic Vinegar
Orange Juice and Orange Zest
Salt
Lightly brown the bacon and nuts in a pan with approximately half the olive oil. Add mushrooms. Arrange the mixed greens on a plate. In a bowl blend the remaining olive oil with the Balsamic vinegar and the Orange juice. When the mushrooms are lightly browned place them on top of the greens with the bacon and nuts. Sprinkle the vinaigrette over the salad and garnish the edges of the plate with the zest. Enjoy!
