Sauteed Mushrooms on Red Wine Vinaigrette Spinach Salad

By pearlita

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.

Ingredients

• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons minced shallots
• 1 teaspoon Dijon mustard
• 1 1/2 lbs assorted fresh mushrooms (button, cremini, chanterelle, oyster)
• 1 tablespoon minced garlic
• 2 tablespoons extra virgin olive oil
• 2 tablespoons unsalted butter
• 2 tablespoons chopped fresh parsley leaves
• 6 ounces fresh baby spinach (a 5 or 6 ounce bag of pre-washed baby spinach)

Details

Servings 6
Preparation time 20mins
Cooking time 28mins
Adapted from food.com

Preparation

Step 1

Directions:

Prep Time: 20 mins

Total Time: 28 mins

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.

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