Spinach Salad with Seared Shiitake Mushrooms Recipe

Name: Spinach Salad with Seared Shiitake Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon red or white wine vinegar or sherry vinegar; 1 tablespoon fresh lemon juice; 1 small garlic clove, finely minced or pureed in a mortar and pestle; Salt and freshly ground pepper to taste; 1 teaspoon Dijon mustard; ⅓ cup extra virgin olive oil (can substitute some yogurt or buttermilk for some of the olive oil for a low-fat dressing); 6 large or 8 smaller fresh shiitake mushrooms, stemmed and sliced (discard the stems or use for stock); 1 teaspoon canola oil; Salt to taste; 1 6- or 7-ounce package baby spinach, rinsed and dried; 1 celery stalk, preferably from the inner heart of the celery, sliced very thin; 1 to 2 tablespoons pine nuts or broken walnut pieces, lightly toasted; 1 ounce crumbled goat cheese

Servings: persons

1 tablespoon red or white wine vinegar or sherry vinegar
1 tablespoon fresh lemon juice
1 small garlic clove, finely minced or pureed in a mortar and pestle
Salt and freshly ground pepper to taste
1 teaspoon Dijon mustard
⅓ cup extra virgin olive oil (can substitute some yogurt or buttermilk for some of the olive oil for a low-fat dressing)
6 large or 8 smaller fresh shiitake mushrooms, stemmed and sliced (discard the stems or use for stock)
1 teaspoon canola oil
Salt to taste
1 6- or 7-ounce package baby spinach, rinsed and dried
1 celery stalk, preferably from the inner heart of the celery, sliced very thin
1 to 2 tablespoons pine nuts or broken walnut pieces, lightly toasted
1 ounce crumbled goat cheese

1
Mix together the vinegar and lemon juice with the garlic, salt, pepper, and Dijon mustard using a fork or a small whisk.
2
Whisk in the olive oil and the yogurt or buttermilk if using.
3
Set aside.
4
Combine the spinach, nuts, celery, and goat cheese in a salad bowl.
5
Heat a pan over medium high heat.
6
Add 1 teaspoon oil and when very hot, add the mushrooms.
7
Shake the pan once, then let the mushrooms cook without moving them around until they begin to sweat and soften (watch closely).
8
After about a minute or two, when they have begun to sear and release moisture, you can move them around in the pan.
9
Cook for about 5 minutes, season to taste with salt and pepper and remove from the heat.
10
Add to the spinach mixture and toss with the dressing.
11
Serve at once.

452

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 13 ingredients. The key ingredients include: 1 tablespoon red or white wine vinegar or sherry vinegar, 1 tablespoon fresh lemon juice, 1 small garlic clove, finely minced or pureed in a mortar and pestle, Salt and freshly ground pepper to taste, and more.

Yes, Spinach Salad with Seared Shiitake 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.

Spinach Salad with Seared Shiitake Mushrooms

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