Butter Lettuce Salad with Crispy Prosciutto, Oyster Mushroom Chips, Cabrales and Pears

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This recipe is soooo good. I was looking to find a salad to make with the fresh organic butter lettuce that we received in our CSA (Community Supported Agriculturebox that we get each week. I didn't have the oyster mushrooms and just sliced regular white mushrooms thinly and they worked great. The flavors of each ingredient can stand on its own, but togther they make for a real wow. I'm hoping I get butter lettuce in the box this week so I can make it again.

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Ok so I made the whole salad....but the mushroom chips definitely didn't make it in. I tested one after bringing them out of the oven and OMG!!!! They are incredible. To think, I can have that amazing bacon taste and texture without having to eat the greasy bacon...I'm in heaven!!! I made it again and used a little chipotle powder and it was amazing. I want them in my life every single day!
Oh and the rest of the salad was awesome too! lol

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Made oyster mushroom chips for a meeting-what a hit. Followed recipe except added a bit of garlic oil. Wish I had made bushels of them!!!

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Somehow I got very lucky and found *diced* prosciutto at Grocery Outlet (German made?? and that expedited this excellent recipe. Oyster mushrooms are hard to find for me, but if you can locate them, they add a very nice touch. Butter lettuce, infrequently used for some reason, adds another perk. Anne, as you say, YOU ROCK!

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I really want to make the mushroom chips, but I was unable to find oyster mushrooms. Does anyone know if it matters? Can I use button mushrooms?

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Be careful how much oil you use on the mushrooms, toss fast and get into the oven. They will come out like chips. I also put the proscuitto on a sheet with parchment paper and toasted that way. Use a light hand on the oil and vinegar so you don't overwhelm the pear. Do it the way Anne did and you will be that proverbial Superstah!

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Lucky for me I was able to use lots of local ingredients (Sonoma County for this recipe. Turned out wonderful! Substituted local greens, apples and Point Reyes Blue Cheese; also used Sherry vinegar instead of red wine vinegar. Local medley of wild mushrooms worked really well for the mushroom "chips". Will definitely make this time and time again.

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I admit I did not make the whole salad. I got curious about the mushroom chips, so I went out and bought half a pound to experiment with. That half pound would never have made it to a salad tonight...Talk about addictive!
That said, the timing is too short. Also, the smaller pieces get crisp earlier. Next time I will be more careful about how I arrange them on the pan---keep the larger pieces together so I can remove the smaller ones and keep cooking the thicker ones. Using a Silpat made it easy to remove the pieces as they crisped. (You can also turn them easily, although Anne doesn't say to flip. I did...
I think the person who hated them didn't cook them long enough. It was 20-22 minutes before the larger pieces crisped. Smaller ones were done 14-17.
I will be making these often. Anne does not disappoint

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I have changed the mushrooms to cremini, and "wild mushroom" mix. Also tried white button mushrooms they did not work, to watery. The baking time does need to be almost doubled but worth every minute. Everyone that I have made them for loves them, we eat them just like potato chips.

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Honestly appalled by the entry below me. One star? Really. This isn't a delicate salad...hence the prosciutto, cabrales cheese, and mushrooms.

This salad is about as close as you can get to perfection in my opinion. The mushroom chips are ingenious additions to this salad. Cheese...always a great addition. and the Prosciutto strips turn out so beautifully you almost don't want to eat them.

I will definitely make this salad for guests some time.