Sauteed Mushrooms on Red Wine Vinaigrette Spinach Salad

Submitted 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."

 

• Ready In: 28mins
• Ingredients: 11
• Serves: 6

ingredients

• For The Vinaigarette

• 59.14 ml extra virgin olive oil
• 29.58 ml red wine vinegar
• 29.58 ml minced shallots
• 4.92 ml Dijon mustard
• kosher salt and black pepper

• For The Salad

• 680.38 g assorted fresh mushrooms (button, cremini, chanterelle, oyster)
• 14.79 ml minced garlic
• 29.58 ml extra virgin olive oil
• 29.58 ml unsalted butter
• 29.58 ml chopped fresh parsley leaves
• 170.09 g 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.

Reviews

[*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!

 

[Derf2440]

Very good, although we found the dressing a little sharp. The sauteed mushrooms were a lovely way to dress up the spinach! The combination of flavours was delightful, thanks for posting.