Wild Mushroom Spinach Salad

Updated at: Wed, 16 Aug 2023 21:02:15 GMT

Step 1

Start by preparing the mushrooms. I used maitake and clamshell mushrooms, and both come in small clusters. In most wild mushroom varieties, you’ll start by cutting off the bottom (toughest) part of the stem. Then, using your fingers, rip them apart so each mushroom is an individual piece. (Maitake mushrooms look like small bushels at first, but will separate into what look like individual leaves) Thoroughly rinse the mushrooms under cold water to clean.

Step 2

In a medium sauté pan, heat 1 Tbsp of butter and 1 Tbsp of olive oil over medium heat. When the butter has melted and the pan is hot, add the mushrooms and stir with a spatula so they are thinly coated in the oil. Continue to cook for 4-5 minutes.

Step 3

With the mushrooms cooking on the stove, start your vinaigrette. Add the balsamic vinegar, 2 tsp of honey and 2 sprigs of fresh thyme to a small saucepan. Stir and heat on medium-high until the mixture comes to a boil. Reduce the heat to low. You will let this simmer approximately 15 minutes until the balsamic vinegar has reduced by one half and thickened into a syrup-like liquid. (stir occasionally)

Step 4

As the vinegar is reducing, chop the shallots and add them to the mushrooms with 1 Tbsp of butter and 1 Tbsp of vegetable broth and stir until evenly distributed.

Step 5

Let the mushrooms continue to cook over medium heat. Every 3-4 minutes, add another tablespoon of butter and vegetable broth. You will do this three times, waiting after each addition until the liquid ingredients have absorbed/evaporated before adding the next. By the time the third tablespoons of butter and broth have cooked off, the mushrooms will have browned and cooked thoroughly. (about 15 - 20 minutes total cooking time)

Step 6

To finish the mushrooms, reduce to low heat and add your lemon juice, stirring to coat evenly. Remove from heat.

Step 7

The balsamic should finish reducing around the same time. To finish, transfer to a small bowl, removing the sprigs of thyme. Add the olive oil and whisk thoroughly. Set aside to cool. (note: the dressing should still be warm when you later toss the salad, but not hot)

Step 8

Prep the sundried tomatoes by removing them from the oil and patting them dry to remove excess. Cut the tomato pieces in half to better distribute throughout the salad.

Step 9

Toss the spinach and chopped parsley in your vinaigrette until dressed to your liking. (I don’t like a lot of salad dressing, but with this recipe, use even less as it is thick and rich in flavor.) Then, season with salt and pepper to taste.

Step 10

Top with sundried tomatoes and mushrooms. 2 Tbsp of sundried tomatoes, and after mushrooms have cooked (and shrunken considerably), half a cup of mushrooms. …If arranging as a salad bar, stop at dressing the lettuce and allow everyone to choose their own toppings. See recommendations below

Step 11

To make this more of a hearty meal, I often add ½ C of low protein pasta to the salad. Great for a take-to-work lunch. Just pack the mushrooms and pasta together to reheat with 1 tsp of olive oil.

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