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Accompanied by a warm loaf of French bread, this lovely and simple salad makes an elegant first course or a light lunch.
Ingredients
1 pound (455g) mixed wild mushrooms (shiitake, portobello, oyster, chanterelle)
2 Tbsp (30mL) olive oil
6 cloves garlic, peeled and minced
1/2 cup (120mL) mushroom soaking liquid
2 tsp (4g) fresh herbs (tarragon, thyme, basil or marjoram)
3 Tbsp (45mL) balsamic vinegar
Salt and pepper to taste (sea salt if on a corn-free diet*)
6 cups (135g) baby spinach, rinsed
Grated cheese (Parmesan, Romano or Asiago)*
Enoki mushrooms (optional)
Directions
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.
