Accompanied by a warm loaf of French bread, this lovely and simple salad makes an elegant first course or a light lunch.
Fresh Baby Spinach With Wild Mushrooms
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Ingredients
- 1 pound mixed wild mushrooms shiitake, portobello, oyster, chanterelle
- 2 tablespoons olive oil
- 6 cloves garlic, peeled and minced
- 1/2 cup mushroom soaking liquid
- 2 teaspoons fresh herbs tarragon, thyme, basil or marjoram
- 3 tablespoons balsamic vinegar
- Salt and pepper to taste
- 6 cups baby spinach, rinsed
- Grated cheese Parmesan, Romano or Asiago
- Enoki mushrooms optional
Instructions
- Rinse mushrooms. Remove stems and save for stock. Chop or slice mushrooms, depending upon size. Remove gills from portobellos.
- Heat 2 tablespoons olive oil in a skillet and sauté garlic carefully for 5 minutes. Add mushrooms (except enoki) and cook, stirring until they begin to release their juices. Add soaking liquid and simmer for 5 to 10 minutes to slightly reduce liquids. Add herbs, balsamic vinegar and salt and pepper. Stir well.
- Place spinach in a large salad bowl. Top with mushrooms and their sauce. Toss well to slightly wilt spinach. Taste and adjust seasonings if needed.
- Serve garnished with grated cheese and enoki mushrooms.
Recipe Notes
Nutrition Facts
Fresh Baby Spinach With Wild Mushrooms
Amount Per Serving
Calories 100
* Percent Daily Values are based on a 2000 calorie diet.
Calories 100,Fat 6,Perfat 54,Cholesterol 4,Carbo 7,Protein 6,Fiber N/A,Sodium N/A
