Recipe: Warm Spinach and Mushroom Salad

Serves 4

Wild mushrooms give this spinach salad Andorran appeal. The crunch of slivered almonds and the sweet of the golden raisins add another dimension.


12 oz assorted mushrooms (Iused 4 oz French Horn Mushrooms; 8 oz Oyster Mushrooms)
2 cloves garlic, thinly sliced
3 Tbsp olive oil, plus 1 Tbsp for the last step
1/4 cup white wine
1/4 cup raisins
1/2 lb baby spinach
1/4 cup slivered almonds
salt, pepper


1. In a large skillet over medium high, saute mushrooms in 3 Tbsp olive oil until reduced and golden brown. Add garlic. Saute a few more minutes, until fragrant. Add raisins. Deglaze with white wine.

2. Add spinach and turn off heat. Toss for a few minutes to wilt. Transfer to serving bowl. Toss with slivered almonds, 1 Tbsp olive oil, salt and pepper.

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  1. aunty eileen says:

    This looks delicious Sasha. Since I don’t like cooked raisins and mushrooms… I would probably put in small pieces of a crispy sweet apple or a crispy sour apple or maybe even some of both.

  2. Michelle says:

    This was yummy with the whole meal. It really brought flavor having a bite of it with fish! mmm

  3. İdare eder,bence daha güzel olabilirdi!


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