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 |
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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.
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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
- 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.
- 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.”