Fresh Baby Spinach with Wild Mushrooms
- 1 lb mixed wild mushrooms (shiitake, portobello, oyster, chanterelle)
- 2 Tbs olive oil
- 6 cloves garlic, peeled and minced
- 1/2 cup mushroom soaking liquid
- 2 tsp fresh herbs (tarragon, thyme, basil or marjoram)
- 3 Tbs balsamic vinegar
- Salt and pepper to taste (sea salt if on a corn-free diet*)
- 6 cups baby spinach, rinsed
- Grated cheese (Parmesan, Romano or Asiago)*
- Enoki mushrooms (optional)
- 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.
* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn. The egg protein lysozyme is an unlabeled additive in some cheeses. People allergic to eggs should eliminate any cheese in this recipe.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.