Fresh Baby Spinach with Wild Mushrooms

Fresh Baby Spinach with Wild Mushrooms: Main Image

Quick Facts

Servings: 4
Prep Time: 10 min.
Cook Time: 15 min.
Total: 25 min.
Accompanied by a warm loaf of French bread, this lovely and simple salad makes an elegant first course or a light lunch.


  • 1 lb mixed wild mushrooms (shiitake, portobello, oyster, chanterelle)
  • 2 Tbs olive oil
  • 6 cloves garlic, peeled and minced
  • 1/2 cup mushroom soaking liquid
  • 2 tsp fresh herbs (tarragon, thyme, basil or marjoram)
  • 3 Tbs balsamic vinegar
  • Salt and pepper to taste (sea salt if on a corn-free diet*)
  • 6 cups baby spinach, rinsed
  • Grated cheese (Parmesan, Romano or Asiago)*
  • Enoki mushrooms (optional)


  • Rinse mushrooms. Remove stems and save for stock. Chop or slice mushrooms, depending upon size. Remove gills from the portobellos.
  • Heat 2 Tbsp (30mL) olive oil in a skillet and sauté garlic carefully for 5 minutes. Add mushrooms (except enoki) and cook, stirring until they begin to release their juices. Add soaking liquid and simmer for 5 to 10 minutes to slightly reduce liquids. Add herbs, balsamic vinegar, salt, and pepper. Stir well.
  • Place spinach in a large salad bowl. Top with mushrooms and their sauce. Toss well to slightly wilt spinach. Taste and adjust seasonings if needed.
  • Serve garnished with grated cheese and enoki mushrooms.

* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn. The egg protein lysozyme is an unlabeled additive in some cheeses. People allergic to eggs should eliminate any cheese in this recipe.

Nutrition Facts

Calories 131
  Calories from Fat 79 (60%)
(14%)Total Fat 9g
(10%)Saturated Fat 2g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
(2%)Cholesterol 6mg
(6%)Sodium 137mg
(19%)Potassium 648mg
Total Carbohydrate 8g
(10%)Dietary Fiber 2g
Sugars 2g
Sugar Alcohols 0g
(15%)Protein 8g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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