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Warm mushroom and spinach salad
Nb persons: 6
Yield:
Preparation time:
Total time: 26 minutes
Source:
| Prep time; 15 minutes Cook 10 minutes Ingredients: | |
| 2 cloves | garlic, minced |
| 1 medium | shallot, minced |
| 2 tsp | fresh thyme |
| 3 tbs | extra Virginia olive oil |
| 1 pound fresh mushrooms assorted: protobello, cremini, oyster, shhiitke, chanterelle, cut into equal sizes; large mushrooms quartered, medium halved | |
| Salt to taste | |
| Freshly ground black pepper | |
| 2 tsp | balsamic vinegar |
| 6 ounces | baby spinach |
In a large bowl, combine garlic, shallot, thyme, and 1 tbs of the oil. Add mushrooms; toss to coat
Warm 1 tbs oil in large, heavy skillet over medium high heat. Add mushroom mixture; sauté until mushrooms are brown and just tender, about 10 minutes
Remove skillet from heat. Seas n to taste with salt and pepper
In a large serving bowl, combine remaining 1 tbs oil and vinegar, just before serving, add spinach leaves to bowl and toss with vinegarett r. Add warm mushroom mixture; toss gently until spinach is slightly wilted
Serve warm
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