Sauteed Mushrooms on Red Wine Vinaigrette Spinach Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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From Cuisine At Home magazine October 2009. They say Saute the mushrooms until they're just al dente - not completely softened, and still a little chewy. I haven't made this, but I want it in my cookbook, so I'm posting it to share. Ingredients:
1/4 cup extra virgin olive oil |
2 tablespoons red wine vinegar |
2 tablespoons minced shallots |
1 teaspoon dijon mustard |
kosher salt and black pepper |
1 1/2 lbs assorted fresh mushrooms (button, cremini, chanterelle, oyster) |
1 tablespoon minced garlic |
2 tablespoons extra virgin olive oil |
2 tablespoons unsalted butter |
2 tablespoons chopped fresh parsley leaves |
6 ounces fresh baby spinach (a 5 or 6 ounce bag of pre-washed baby spinach) |
Directions:
1. Whisk together the 1/4 cup oil, vinegar, shallots, and Dijon for the vinaigrette in a small bowl or measuring cup; season with salt & pepper. Set vinaigrette aside.
2. Saute mushrooms and garlic in the 2 tablespoons olive oil and 2 tablespoons unsalted butter until mushrooms are slightly softened, 5-8 minutes; toss with parsley.
3. Toss spinach with vinaigrette. Divide spinach among 6 salad plates; top each salad with warm mushroom mixture.
4. Serve salads immediately.
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