Prepare to tantalize your taste buds with a culinary journey that harmoniously blends flavors, textures, and colors in a vibrant and delectable dish. Our Spinach Salad with Seared Shiitake Mushrooms recipe is a symphony of fresh ingredients, where baby spinach leaves provide a crisp and tender base, complemented by the earthy and savory notes of sautéed shiitake mushrooms. Roasted walnuts add a delightful crunch and a nutty richness, while crumbled goat cheese contributes a creamy tanginess that beautifully balances the flavors.
This article also features two additional recipes that will further expand your culinary horizons. Learn how to make a simple and flavorful Lemon-Tahini Dressing that perfectly complements the spinach salad, with its bright citrusy notes and creamy texture. And for those with a sweet tooth, indulge in the delightful Chocolate Mousse, a classic dessert that combines rich chocolate and airy whipped cream for a decadent and indulgent treat.
These recipes offer a range of options for various occasions, whether you're looking for a light and healthy lunch, a savory main course, or a sweet ending to a special meal. So, gather your ingredients, prepare your kitchen, and let's embark on a culinary adventure that will leave you feeling satisfied and inspired.
WARM SPINACH SALAD WITH SHIITAKE MUSHROOMS AND RED ONION
Spinach is served two ways in this salad: Sauteed with meaty shiitake mushrooms and raw. Red onions pickled in white balsamic vinegar lend brightness, while toasted sesame seeds make an unexpectedly delicious final flourish.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 55m
Yield Serves 10 to 12
Number Of Ingredients 8
Steps:
- In a saucepan, bring vinegar, sugar, and 1 teaspoon salt to a simmer. Remove from heat; stir in onion. Let cool completely. If desired, refrigerate in an airtight container up to 1 week. Drain, reserving onion and 1/3 cup liquid.
- Place spinach in a large bowl. In a large straight-sided skillet or shallow pot, heat 1/4 cup oil over medium-high. Add mushrooms, season with salt and pepper, and cook, stirring occasionally, until tender and golden brown in places, about 15 minutes. Add about one-quarter of spinach and cook just until collapsed, about 1 minute. Immediately spoon mushroom mixture over spinach in bowl; add reserved pickled onion and pickling liquid, remaining 1/4 cup oil, and sesame seeds. Toss to evenly coat. Season with salt and pepper; serve.
SPINACH AND MUSHROOM SALAD
This salad has a warm and slightly tangy bacon dressing. It's one of my family's favorite ways to enjoy a spinach salad.
Provided by MONIQUET
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. Reserve 2 tablespoons bacon fat.
- Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and cut in wedges.
- Return 2 tablespoons bacon fat to skillet, stir in sugar, vinegar, water and salt. Keep warm.
- Wash and remove stems from spinach, dry thoroughly and break into pieces in salad bowl. Pour warm dressing over and toss until coated.
- Top salad with mushrooms and bacon, garnish with egg.
Nutrition Facts : Calories 126.4 calories, Carbohydrate 7.5 g, Cholesterol 102.9 mg, Fat 6.8 g, Fiber 2.8 g, Protein 10.6 g, SaturatedFat 2.1 g, Sodium 625.3 mg, Sugar 3.2 g
FRESH MUSHROOM SPINACH SALAD
I'VE MADE this salad for my husband and me for years. I don't like cooked spinach, so I was looking for an alternative way to prepare this nutritious vegetable. This salad is especially delicious made with fresh spinach from the garden. -Patty Kile, Elizabethtown, Pennsylvania.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the spinach, mushrooms and croutons. In a jar with a tight fitting lid, combine oil, vinegar, sugar, lemon juice, salt and pepper; shake well. Drizzle over salad and toss to coat. Sprinkle with bacon.
Nutrition Facts : Calories 209 calories, Fat 16g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 378mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.
SAUTEED SPINACH AND MUSHROOMS
Provided by Valerie Bertinelli
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat the oil in a medium saute pan or skillet (not nonstick) over medium-low heat. Add the garlic and cook until fragrant, about 2 minutes (do not let the garlic brown). Push the garlic off to the side of the pan and add the mushrooms. Increase the heat to medium high and season the mushrooms with salt and pepper to taste. Cook, stirring occasionally, until the mushrooms are cooked through and begin to become golden in spots, 10 to 12 minutes.
- Add the spinach, sprinkle with an additional pinch of salt and turn with tongs until wilted. (If you can't fit all the spinach in the pan, cover it for a few minutes, then uncover, stir and add the rest.) Transfer to a serving platter, drizzle with the vinegar and serve warm.
SAUTEED WILD MUSHROOMS WITH SPINACH
Provided by Robin Miller : Food Network
Categories side-dish
Time 18m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oil in a large skillet over medium heat. Add shallots and garlic and saute 1 minute. Add mushrooms and cook 3 to 5 minutes, until mushrooms are tender. Add sherry and soy sauce and bring to a simmer. Add spinach (add spinach in batches if necessary), and simmer 1 to 2 minutes, until spinach wilts, turning frequently.
Nutrition Facts : Calories 86 calorie, Fat 3 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 319 milligrams, Carbohydrate 12 grams, Fiber 4 grams, Protein 7 grams, Sugar 2 grams
SAUTEED SPINACH AND SHIITAKES
This is a very healthy saute of spinach and shiitake mushrooms, which are high in copper, an under-appreciated nutrient.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 20m
Number Of Ingredients 5
Steps:
- In a large skillet, heat 1 tablespoon oil over medium. Add mushrooms; season with salt and pepper. Cook, stirring occasionally, until browned, 8 to 10 minutes. Transfer to a plate (reserve skillet).
- Heat remaining tablespoon oil in skillet. Add as much spinach as will fit; season with salt and pepper. Toss spinach, adding more to skillet as room becomes available. Cook until tender, about 2 minutes. Remove from heat, drain off any excess liquid, and stir in vinegar. Top spinach with mushrooms.
Tips:
- Opt for fresh ingredients: Use the freshest spinach, shiitake mushrooms, and cherry tomatoes for the best flavor and nutritional value.
- Wash and dry the spinach thoroughly: Wet spinach will dilute the dressing and make the salad soggy. Gently pat it dry with a clean kitchen towel or salad spinner to remove excess moisture.
- Sear the shiitake mushrooms until they are browned and tender: This will enhance their umami flavor and give them a slightly chewy texture.
- Use a good quality olive oil for the dressing: Extra virgin olive oil is the best choice for its rich flavor and health benefits.
- Taste the dressing before adding it to the salad: Adjust the seasonings to your preference. You can add more lemon juice, salt, or pepper if needed.
- Toss the salad gently: Over-mixing can bruise the spinach and make the salad wilt.
- Serve the salad immediately: Spinach salad is best enjoyed fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Conclusion:
This spinach salad with seared shiitake mushrooms is a delicious and healthy side dish or light meal. It's packed with nutrients, including vitamins, minerals, and antioxidants. The combination of spinach, mushrooms, cherry tomatoes, and toasted walnuts provides a variety of flavors and textures. The lemon-tahini dressing adds a bright and tangy touch, while the Parmesan cheese adds a salty and nutty flavor. Overall, this salad is a great way to enjoy the health benefits of spinach and mushrooms. It's also a versatile dish that can be easily customized to your liking. Try adding different vegetables, nuts, or seeds, or experiment with different dressings.
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