Ingredients
4
ounces fresh shiitake mushrooms, stemmed, caps sliced 1/2 inch thick
1
1/4-inch-thick slice pancetta,* chopped
1
tbsp Worcestershire sauce
1
large head escarole, cut into 1-inch pieces (about 8 cups)
Directions
1.
Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add mushrooms and sauté until tender, about 2 minutes. Sprinkle with salt and pepper. Using slotted spoon, transfer mushrooms to paper towels; reserve mushrooms.
2.
Heat 1 tablespoon oil in same skillet over medium-high heat. Add pancetta and sauté until crisp, about 2 minutes. Remove skillet from heat. Using slotted spoon, transfer pancetta to paper towels to drain; reserve pancetta.
3.
Carefully whisk vinegar into drippings in same skillet. Bring to simmer over medium heat, scraping up any browned bits. Add Worcestershire sauce, tomato paste, mustard and 3 tablespoons oil, then brandy. Bring to simmer. Place escarole in large bowl; pour warm vinaigrette over. Toss to coat. Mix in reserved mushrooms and pancetta. Season with salt and pepper.
4.
*Pancetta, Italian bacon cured in salt, is available at Italian markets and some specialty foods stores.
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