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.

Ingredients:

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

Method:

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.

Warm Spinach and Mushroom Salad
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Rating: 0
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Wild mushrooms give this spinach salad Andorran appeal. The crunch of slivered almonds and the sweet of the golden raisins add another dimension.
Servings Prep Time
4 people 10 minutes
Cook Time
5 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
5 minutes
Warm Spinach and Mushroom Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Wild mushrooms give this spinach salad Andorran appeal. The crunch of slivered almonds and the sweet of the golden raisins add another dimension.
Servings Prep Time
4 people 10 minutes
Cook Time
5 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
5 minutes
Ingredients
  • 12 oz mushrooms (use a combination: for example French Horn, Oyster Mushrooms, etc)
  • 2 cloves garlic , thinly sliced
  • 4 Tbsp olive oil
  • 1/4 cup white wine
  • 1/4 cup raisins
  • 1/2 lb baby spinach
  • 1/4 cup slivered almonds
  • salt
  • pepper
Servings: people
Units:
Instructions
  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."

5 Comments

  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. Pingback: Top 5 Oyster Mushroom Salads – #4: Warm Oyster Mushroom and Spinach Salad | mushboo.com

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