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> Recipes > Fresh Baby Spinach with Wild Mushrooms
FRESH BABY SPINACH WITH WILD MUSHROOMSVisit The Healthy Living Bookshelf:
Ingredients1 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) DirectionsRinse 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. |
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