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Accompanied by a warm loaf of French bread, this lovely and simple salad makes an elegant first course or a light lunch.
Preparation facts
Cooking Time: 15 minutes
Prep Time: 10 minutes
Total Time: 25 minutes
Yield: 4 servings
Ingredients
1 lb (455g) mixed wild mushrooms (shiitake, portobello, oyster, chanterelle)
2 Tbs (30mL) olive oil
6 cloves garlic, peeled and minced
1/2 cup (120mL) mushroom soaking liquid
2 tsp (4g) fresh herbs (tarragon, thyme, basil or marjoram)
3 Tbs (45mL) balsamic vinegar
Salt and pepper to taste (sea salt if on a corn-free diet*)
6 cups (135g) 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.
* 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.
Nutrition facts
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
