Fresh Baby Spinach With Wild Mushrooms
Servings Prep Time
4people 10minutes
Cook Time
15minutes
Servings Prep Time
4people 10minutes
Cook Time
15minutes
Ingredients
  • 1pound mixed wild mushroomsshiitake, portobello, oyster, chanterelle
  • 2tablespoons olive oil
  • 6cloves garlic, peeled and minced
  • 1/2cup mushroom soaking liquid
  • 2teaspoons fresh herbstarragon, thyme, basil or marjoram
  • 3tablespoons balsamic vinegar
  • Salt and pepperto taste
  • 6cups baby spinach, rinsed
  • Grated cheeseParmesan, Romano or Asiago
  • Enoki mushroomsoptional
Instructions
  1. Rinse mushrooms. Remove stems and save for stock. Chop or slice mushrooms, depending upon size. Remove gills from portobellos.
  2. 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.
  3. 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.
  4. 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