2teaspoonsfresh herbstarragon, thyme, basil or marjoram
Salt and pepperto taste
6cupsbaby spinach, rinsed
Grated cheeseParmesan, Romano or Asiago
Rinse mushrooms. Remove stems and save for stock. Chop or slice mushrooms, depending upon size. Remove gills from portobellos.
Heat 2 tablespoons olive oil in a skillet and sauté garlic carefully for 5 minutes. Add mushrooms (except enoki) and cook, stirring until they begin to release their juices. Add soaking liquid and simmer for 5 to 10 minutes to slightly reduce liquids. Add herbs, balsamic vinegar and salt and pepper. Stir well.
Place spinach in a large salad bowl. Top with mushrooms and their sauce. Toss well to slightly wilt spinach. Taste and adjust seasonings if needed.
Serve garnished with grated cheese and enoki mushrooms.
Fresh Baby Spinach With Wild Mushrooms
Amount Per Serving
* Percent Daily Values are based on a 2000 calorie diet.