As awkward as mushroom vinaigrette may sound, it was one of the most delicious salad dressings I ever made! It is not made with actual mushrooms (that I think would be awkward) but rather a liquid coming out from mushrooms during sautéing. Aha, the one you drain. Why did I do that before?! Aaaaaa. You can also use organic mushroom broth.
The spinach salad I will post on Wednesday was swimming in this mushroom vinaigrette mixed with melted goat cheese. The rest is top secret – coming out on Wednesday.
How was your weekend? Mine went almost according to a Friday’s plan. About a month ago we decided to spend at least one day of the weekend memorable – not doing house chores. Since then I love to share weekend recaps in my Monday posts.
On Sunday, we ventured out on Sea to Sky highway towards Squamish. The plan was first to hike to at least the 1st point of Stawamus Chief but it ended up being too hard for our 5 year old. Fair enough. So, we proceeded to have lunch and admire Shannon Falls. After that we headed down to Brackendale for eagle watching – we saw 1 (not the season apparently but on the way home we stopped at a viewpoint on highway and got amazing eagle closeup with binoculars). And after that we visited Nexen beach which was super windy thus many surfers. Then had dinner in Zephyr Cafe which was very healthy and good. If blogging ever crashed and when my kids get older I would love to run a similar cafe. Part-time. Because without further cockiness I know that I can cook and keep things clean. Yes, I wish cafe was cleaner.
The trip itself was wonderful minus horrendously whining 5 year old. OMG how happy I was to send him to daycare (not without whining of course) and go for a run this morning. I love Mondays! Now I’m blogging outside with waterfall in a background and cleaning lady vacuuming my floors inside. Yes, I hired one and I pay money people to do other tasks because I was going nuts and had no time for myself.
So, that was yesterday. On Thursday, I made this wonderful mushroom vinaigrette. I was sautéing mushrooms for the spinach salad and was about to drain the liquid from mushrooms so they would brown. Then I thought why not to mix it with oil, vinegar and spices and use in a salad?! At the end of the day I was trying to have a very mushroom-y spinach salad.
If you would like to prepare mushroom vinaigrette only (whatever salad you wish), use store-bought organic mushroom broth. I also love the cubes because of no leftovers going bad and “I need to use up the box ASAP” panic attack.
And recipe for this warm deliciousness is coming on Wednesday!
- 1/3 cup mushroom broth
- 1/4 cup olive oil, extra virgin
- 2 tbsp white wine vinegar
- 1 tbsp Dijon mustard
- 1/2 tsp himalayan pink salt
- In a small Mason jar, combine all ingredients, screw the lid on top and shake really well.
- Use with Sauteed Mushroom Spinach Salad
Servings Per Recipe: 5
Amount Per Serving= 2 tbsp:
Total Fat: 11.2 g
Cholesterol: 0.0 mg
Sodium: 300.5 mg
Total Carbs: 0.1 g
Dietary Fiber: 0.0 g
Protein: 0.0 g
WW Points+: 3