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
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.
Recipe Copyright Sasha Martin, Global Table Adventure. For personal or educational use only. This recipe and hundreds more from around the world may be found at www.GlobalTableAdventure.com.