Warm Mushroom & Wilted Spinach Salad
photo by Nif_H
- Ready In:
- 40mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 3⁄4 lb fresh spinach (washed and dried)
- 1⁄4 red onion, very thinly sliced (white or sweet onion is good too)
- 1 red bell pepper, seeded and diced
- 3 slices whole grain bread, any nutty, grainy bread is good
- 4 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 3 tablespoons lemon juice
- 2 teaspoons grainy mustard
- 1 lb mushroom, sliced
- sea salt
- pepper
- 1⁄2 cup freshly grated parmesan cheese (optional)
- 1 tablespoon white wine vinegar (optional)
- 1 tablespoon olive oil (optional)
directions
- Shred the spinach by hand into a large bowl. Add the sliced onion and red pepper to the spinach.
- Toast the bread and then cut it into crouton style cubes. Alternatively, you could cut into cubes first and toast it in the oven so they get toasty all over. Do whichever time permits. Add to the spinach.
- Warm the oil in a saute pan over medium heat. Add in the garlic and let it cook for a few minutes, being careful not to burn. Stir in the lemon juice, the oregano, basil and mustard, and finally the mushrooms. Let the mushrooms cook for about 5-7 minutes and adjust the seasoning, adding in freshly ground pepper and a little sea salt. It should taste like hot salad dressing at this point. If you prefer it tangier, add more lemon juice or a little wine vinegar.
- You should have enough dressing in the pan to fully coat the spinach now, but you can add another tbsp or so of olive oil if you feel like it's not enough. Just make sure it's nice and hot.
- Toss the hot dressing over the spinach. Toss well so that the spinach wilts. Toss in the parmesan cheese if desired. Serve warm & enjoy!
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Reviews
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This is a luscious recipe that completely reminds me of a salad we had a number of years ago at the Royal Club in Cozumel. We loved it so much, we ate it pretty much every night! I used Portabella Mushrooms (two large) and threw in four white mushrooms as well. I had some freshly made multigrain bread which I toasted for the bread cubes, and otherwise made exactly as listed, adding a grating of fresh parm after the picture was taken. Wonderful flavours, magpie - this is a sure keeper!! Made for Veggie Swap 18.
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Beautiful - and now we need to get more mushrooms. We used every blasted mushroom on the farm - and boy - let me tell you - this is the way to go - when you feel like having a mushroom and spinach extravaganza. Followed this exactly - except forgot to put on the croutons. I guess the mushrooms that were warmed made me giddy with delight. Could easily make this my main meal - especially when having two helpings.
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Excellent salad! I forgot the cheese - can't believe I did that - but it was delish without! I used 2 large portabella mushrooms, just like Kat, with great results. I used some homemade onion bread that was a couple days old and I loved how, when toasted, it was crunchy on the outside yet soft inside. Hubby gave this rave reviews which is a plus (he is so spoiled that he rarely comments on meals - and he liked this one). THANKS for this keeper of a recipe. Made for Veggie Swap.
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SO GOOD! I made a quarter of this recipe for lunch today and it was just delicious! I skipped the croutons and red onion because I didn't have them but made the rest as listed. I will make this again but do you know how far 1/4 pound of spinach goes?! Made for the February Sun and Spice Event. Thanks magpie diner! :)
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