Warm salad of roasted wild mushrooms, bacon and frieze Recipe
Cook Eat Share
60 mins (prep 60)
Recipe from Stuart Gillis - a popular TV presenter, chef restaurant Boxwood café at Berkely hotel in London.
1 / 3 cup
piece of fresh
, 1 cm long
400 g large cap
2.5 art. l.
150 g smoked
1 head of
for refueling vinaigrette:
3 tbsp. l.
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