| Fresh Baby Spinach With Wild Mushrooms October, 2000  Serves 4 / Accompanied by a warm loaf of French bread, this lovely and simple salad makes an elegant first course or a light lunch. Prep Time: 10 Minutes Cooking Time: 15 Minutes1 pound mixed wild mushrooms (shiitake, portobello, oyster, chanterelle) 2 tablespoons olive oil 6 cloves garlic, peeled and minced 1/2 cup mushroom soaking liquid 2 teaspoons fresh herbs (tarragon, thyme, basil or marjoram) 3 tablespoons balsamic vinegar Salt and pepper to taste 6 cups baby spinach, rinsed Grated cheese (Parmesan, Romano or Asiago) Enoki mushrooms (optional) 1. Rinse mushrooms. Remove stems and save for stock. Chop or slice mushrooms, depending upon size. Remove gills from portobellos. 2. Heat 2 tablespoons 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 and salt and pepper. Stir well. 3. 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. 4. Serve garnished with grated cheese and enoki mushrooms. Calories 100,Fat 6,Perfat 54,Cholesterol 4,Carbo 7,Protein 6,Fiber N/A,Sodium N/A |
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Fresh Baby Spinach With Wild Mushrooms
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