Recipe by Ann Marie F
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.
Top Review by *Parsley*
Very nice, simple salad. I loved the mix of the warm mushrooms with the cool spinach greens. I used button and cremini mushrooms. I think those heartier mushrooms are best for this salad. The vinaigrette dressing was wonderful. I may sprinkle with some feta or goat cheese next time. Thanx for sharing!
For The Vinaigarette
- 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
For The Salad
- 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 See How It's Made
- 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.
- 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.
- Toss spinach with vinaigrette. Divide spinach among 6 salad plates; top each salad with warm mushroom mixture.
- Serve salads immediately.