Mushroom, bacon and piparra vinaigrette

20 min
Type of dish: Finger foods
Temperature: Warm
Allergens
Gluten
Gluten
Milk
Milk
Mustard
Mustard
Soy
Soy
Sulfites
Sulfites
Elaboration
  • Slice the bread and fry. Drain on absorbent paper. Set aside.
  • Sauté the mushroom tops with garlic cut into brunoise and some diced bacon.
  • Dehydrate the remaining bacon slices in the oven. Set aside.
  • Slice the piparras.
  • Make a mustard vinaigrette and add in the piparras.
  • Make some alioli.

PLATING

  • Spread some alioli over the fried bread.
  • Place some mezclum lettuce leaves on top and a mushroom top.
  • Pour some mustard and piparra vinaigrette over the toast.
  • Lastly, decorate with a slice of bacon.
Nutritional information (1 portion)
Fiber 2.09 g
Saturates 19.78 g
Monounsaturated fatty acids 66.8 g
Polyunsaturated fatty acids 9.23 g
Cholesterol 50.31 mg
Calcium 27.56 mg
Iron 1.67 mg
Zinc 2.65 mg
Vitamin A 125.0 ug
Vitamin C 8.11 g
Folic acid 29.8 ug
Salt (Sodium) 806.29 mg
Sugars 1.36 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.