Fresh Baby Spinach with Wild Mushrooms
Serves: 4
Prep Time: 10 minutes
Total Time: 25 minutes
Accompanied by a warm loaf of French bread, this lovely and
simple salad makes an elegant first course or a light lunch.
Calorie: 131, Proteins: 8 g, Total Fat: 9 g, Fiber: 2.50 g, Sugar 2 g.
Preparation
Rinse mushrooms. Remove stems and save for stock. Chop or slice
mushrooms, depending upon size. Remove gills from the portobellos.
Heat 2 Tbsp (30mL) olive oil in a skillet and sauté garlic
carefully for 5 minutes. Add mushrooms (except enoki) and cook, stirring until they begin to
release their juices. Add soaking liquid and simmer for 5 to 10 minutes to slightly reduce
liquids. Add herbs, balsamic vinegar, salt, and pepper. Stir well.
Place spinach in a large salad bowl. Top with mushrooms and their
sauce. Toss well to slightly wilt spinach. Taste and adjust seasonings if needed.
Serve garnished with grated cheese and enoki mushrooms.