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Warm Mushroom Salad with Pancetta

Rated as 4.83 out of 5 Stars

"This is a warm mushroom salad with bold peppery flavors. It makes a great winter-time side or meal."
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55 m servings 378
Original recipe yields 4 servings


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  1. Place the pancetta in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop into small pieces.
  2. Heat the olive oil in a skillet over medium-high heat. Cook and stir the shiitake and crimini mushrooms in the hot oil for 5 minutes. Reduce heat to medium and add the garlic, olives, capers, lemon juice, and balsamic vinegar; cook another 8 minutes.
  3. Combine the spinach, arugula, bacon pieces, and the mushroom mixture in a large bowl; toss until the spinach and arugula leaves are coated. Sprinkle the feta cheese over the salad; season with black pepper to serve.

Nutrition Facts

Per Serving: 378 calories; 28.6 15 16.8 44 1188 Full nutrition

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Read all reviews 4
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Very tasty & simple to make - a great light meal!

Love this recipe with two updates: added some smoked hot paprika and used gruyeye cheese instead - excellent!

This turned out great! Canned shiitakes was all that was available to me and they got lost but I imagine fresh ones would have been delicious. I really liked the tartness this had. This one is a...

I made this as written with the exception of using all crimini mushrooms. There was a point I was worried that the greens would be dry and need some sort of dressing, but everything came togeth...