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

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Wonderful, just be careful not to oversalt the mushrooms as I did. They are still yummy, just a little too salty.

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Fantastic!!
I happened to catch this episode where Ann was making this salad, and I knew I had to have this. I went to our local organic shop, and could not find oyster mushrooms or Butter lettuce. The next day, I went to our local farmers market and guess what they had? Oyster mushrooms! Then I bought a nice soft red leaf lettuce in place of the butter lettuce. Other than that, I followed the recipe exactly, minus the prosciutto (I forgot to buy it.

SO good. Those oyster mushrooms really taste like bacon! This is a real winner. Thanks Ann!!

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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