Fresh Baby Spinach with Wild Mushrooms
Accompanied by a warm loaf of French bread, this lovely and simple salad makes an elegant first course or a light lunch.
Ingredients
- 1 lb mixed wild mushrooms (shiitake, portobello, oyster, chanterelle)
- 2 Tbs olive oil
- 6 cloves garlic, peeled and minced
- 1/2 cup mushroom soaking liquid
- 2 tsp fresh herbs (tarragon, thyme, basil or marjoram)
- 3 Tbs balsamic vinegar
- Salt and pepper to taste (sea salt if on a corn-free diet*)
- 6 cups baby spinach, rinsed
- Grated cheese (Parmesan, Romano or Asiago)*
- Enoki mushrooms (optional)
Directions
- Rinse mushrooms. Remove stems and save for stock. Chop or slice mushrooms, depending upon size. Remove gills from the portobellos.
- Heat 2 Tbsp (30mL) 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, 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.
Nutrition
% Daily Value
Calories
131
Calories from Fat
79
% Daily Value
Total Fat
9g
14%
Saturated Fat
2g
10%
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Cholesterol
6mg
2%
Sodium
137mg
6%
Potassium
648mg
19%
Total Carbohydrate
8g
Dietary Fiber
2g
10%
Sugars
2g
Sugar Alcohols
0g
Protein
8g
15%
* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn. The egg protein lysozyme is an unlabeled additive in some cheeses. People allergic to eggs should eliminate any cheese in this recipe.