Mamas Spinach Salad with Mushrooms Recipe

Name: Mamas Spinach Salad with Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons extra-virgin olive oil; 2 tablespoons red wine vinegar; 2 tablespoons chopped fresh flat-leaf parsley; 1 tablespoon freshly squeezed lemon juice; 2 cloves garlic, very finely chopped; 1 teaspoon dried basil, crumbled; 1/4 teaspoon red pepper flakes; Pinch of dried oregano, crumbled; Coarse salt and freshly ground black pepper; 6 slices thick-cut bacon, cut into lardons (see page 179); 1/2 red onion, thinly sliced; 1 pound fresh spinach, coarse stems removed; 12 large white button mushrooms, sliced; 2 or 3 hard-cooked eggs (see page 11), peeled and quartered; Coarse salt and freshly ground black pepper

Servings: persons

6 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon freshly squeezed lemon juice
2 cloves garlic, very finely chopped
1 teaspoon dried basil, crumbled
1/4 teaspoon red pepper flakes
Pinch of dried oregano, crumbled
Coarse salt and freshly ground black pepper
6 slices thick-cut bacon, cut into lardons (see page 179)
1/2 red onion, thinly sliced
1 pound fresh spinach, coarse stems removed
12 large white button mushrooms, sliced
2 or 3 hard-cooked eggs (see page 11), peeled and quartered
Coarse salt and freshly ground black pepper

1
To prepare the dressing, combine the oil, vinegar, parsley, lemon juice, garlic, basil, red pepper, and oregano in a small jar.
2
Shake to blend.
3
Season to taste with salt and pepper.
4
To prepare the salad, line a plate with paper towels.
5
Heat a large skillet over medium heat.
6
Add the bacon and cook until crisp and brown, 5 to 7 minutes.
7
Using a slotted spoon, transfer the bacon to the plate.
8
Set aside.
9
Drain off all but about 1 tablespoon of the fat from the skillet.
10
Add the red onion and cook until tender, about 2 minutes.
11
Set aside.
12
To assemble the salad, place the spinach in a large bowl.
13
Add the reserved bacon and onion, mushrooms, and eggs.
14
Drizzle over a little of the salad dressing.
15
Toss to coat, adding more if needed.
16
Taste and adjust for seasoning with salt and pepper.
17
Serve immediately.
18
When cleaning mushrooms, keep the variety in mind.
19
Wash white button or cremini in a colander under cold running water.
20
Once cleaned, trim the stem end with a fresh cut, and use shortly thereafter or the mushrooms will continue to soak up water.
21
(Do not trim before washing or they will soak up the water.)
22
Look for cremini and white button mushrooms with no bruises, closed gills, and a rounded cap.
23
More expensive mushrooms like chanterelle and morel, and even shiitake, need to be gently wiped with a moist cloth.
24
Most mushrooms stems are edible, except for shiitake, which are very tough and woody and need to be completely removed.

619

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 tablespoons extra-virgin olive oil, 2 tablespoons red wine vinegar, 2 tablespoons chopped fresh flat-leaf parsley, 1 tablespoon freshly squeezed lemon juice, and more.

Yes, Mamas Spinach Salad with Mushrooms falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Mamas Spinach Salad with Mushrooms

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