A spinach mushroom salad that happened by a total accident. This is yet the tastiest spinach salad I have ever tried! I know there are so many spinach salad recipes and every year summer comes and goes, and I do not have a staple recipe I rely on. Just the way it was and no other explanation.
Until I took my 5 year old grocery shopping with me last week.
He wasn’t excited but I handed him a basket on wheels and said “Load it up”. Most kids love doing that if you give them total freedom. 2 lbs of oranges, a dragon fruit, 20 bananas and 2 lbs of mushrooms. Man, what am I going to do with that?! But I knew better to keep quiet.
So, 2 lbs of mushrooms.
Meant to meet a few lbs of spinach growing in my garden since last year. Garden, haha. MY version of mini garden. Mild winters of Pacific North West mean spinach and kale do not really die but rather start growing again in March. Cool! And parsley and rosemary are available year round. Cool too!
So, I ventured off into the backyard equipped with my Chinese bamboo bowl and a pair of kitchen shears.
I noticed homegrown spinach is quite different from a store-bought baby spinach. Most noticeable difference – amount of dirt haha. Well, yes. Then #2 distinction – leaves are more chewy and bigger. Which I actually quite enjoyed because this spinachmushroom salad stays fresh longer and doesn’t wilt for a day when dressed.
A problem with dirt is solved with a salad spinner. If you want to enjoy your own and farmer’s market produce I highly recommend one. I remember many years ago as a new Canadian my friend Jennifer introduced me to one. Totally worth it. I bought the same one for my mom and she uses it even for drying saskatoon berries. She lives on a farm in the prairies. You just need a good salad spinner, not the $10 one. Trust me!
So, I sautéed my 2 lbs of mushrooms. Then made a mushroom vinaigrette using the liquid from mushrooms. Combined spinach, mushrooms and tiny tomatoes in a bowl. Poured vinaigrette over. Then made quick roasted pecans with a touch of honey at the end. Added to the bowl. Mixed gently. And last touch was local, organic, grass-fed goat cheese, the same I used in honey garlic butternut squash and kale blueberry salad. I do swear by that cheese – once mixed with warm mushrooms it melted and joined the rivers of mushroom vinaigrette.
YES! Best mushroom spinach salad EVER! And now, how about healthy mushroom stroganoff?
- 1.5 lbs brown mushrooms, sliced
- 1 small onion, finely chopped
- 3 large garlic cloves, minced
- 2 tbsp avocado oil, divided
- 1/4 tsp himalayan pink salt
- 10 oz spinach
- 10 oz grape tomatoes, halved
- 3 oz goat cheese, crumbled
- 1 cup pecans
- 1 tbsp honey
- Mushroom Vinaigrette
- Preheat large ceramic non-stick skillet on medium heat and swirl 1 tbsp of oil to coat. Add onion and garlic; saute for a few minutes, stirring occasionally. Add mushrooms, cover and cook for 5 minutes. Drain and reserve the liquid. Return skillet to heat, add remaining 1 tbsp of oil, salt and cook uncovered for 10 minutes or until golden brown, stirring occasionally.
- Now is the time to make mushroom vinaigrette with reserved liquid.
- In a large bowl, add spinach, tomatoes and goat cheese. Add sautéed mushrooms.
- Return skillet to low heat and toast pecans for about 3-4 minutes, stirring occasionally. Drizzle with honey and stir until well coated. Add to the bowl and drizzle vinaigrette on top. Mix gently very well. Serve warm.