WARM BROCCOLI MUSHROOM SALAD

      Title: WARM BROCCOLI MUSHROOM SALAD
  Categories: Dupree, Salad
       Yield: 6 Servings
  
  
         4 c  broccoli florets -- fresh or
   :          frozen
         3 sl bacon -- cut in small
   :          pieces
       3/4 c  onion -- finely chopped
         2 TB raspberry vinegar
         8 oz fresh white mushrooms --
   :          sliced
       1/2 ts salt
   
   In a medium saucepan bring 1 inch of water to a boil. Add about 12
   ounces broccoli; return water to a boil. Reduce heat and simmer
   covered, until crisp-tender, 2-3 minutes; drain;set aside. In a large
   non-stick skillet over medium-high heat cook bacon until nearly
   crisp, about 4 minutes. Add onion; cook, stirring frequently, until
   onion is crisp-tender and bacon is crisp, 3 to 4 minutes. Stir in
   vinegar; cook, stirring constantly, until vinegar is reduced by half,
   about 30 seconds. Add (about 2 1/2 cups) mushrooms, salt and reserved
   broccoli; toss to coat. Serve immediately while slightly warm. Yields
   4 to 6 portions; 6 cups Variation - substitute balsamic vinegar.
   
   Nathalie Dupree Loves Fresh Mushrooms For Quick Meals
   
   Nathalie Dupree's new cookbook "Nathalie Dupree Cooks Quick Meals For
   Busy Days" (Clarkson Potter,February, 1996), is filled with simple
   yet elegant "rush hour" recipes and time-savings tips.
   
   To clean mushrooms: Put mushrooms in a plastic bag with two
   tablespoons of flour or baking soda, fill the bag 3/4 full of cold
   water, then quickly shake and drain. The mushrooms come out free of
   soil and need only to be patted dry with a towel.
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