It is pretty cold, dark, and dingy outside I was in the mood to brighten up my day. This Spinach and Balsamic Mushroom salad is very simple to make and a great side dish. A delicious combination of veggies and a splash of vinegar and not just any vinegar but balsamic vinegar. If you are not into Spinach, you can add any other green you prefer. If you decide to go with lettuce hmm I would think twice it’s not very tasty. I once tried boiled lettuce just because I was curious to see why some people liked cooked lettuce. I still to this day don’t get it. You can though just add the lettuce and eat this salad cold. But that’s just me because boiled, fried lettuce does not exist in Greek cuisine. However, a vegetable that is boiled quite often and stuffed is Cabbage. Yep, cabbage people!
For this Spinach and Balsamic Mushroom salad, you can use any mushroom that you prefer but for me this time I used Chanterelle Mushrooms. I loved the shape of these mushrooms and well I just wanted the salad to be a bit different. This recipe has been around for a while and so you will see many variations of mushrooms used like Button Mushrooms this is why I chose these mushrooms because not many prefer them for this recipe.
These beautiful Chanterelle mushrooms are so versatile and very nutritious. Did you know that Chanterelle mushrooms are high in vitamin D, rich in fiber and Vitamin B, and let’s not forget copper so if you haven’t tried these little beauties yet in any recipes here’s your chance with this recipe. To be able to get the best flavor and texture from these mushrooms it’s best to not saute them with butter or oil at first. because the mushrooms will become soggy and we don’t want that right?
Give this salad a go hot or cold it tastes delicious!
Have a good start to the week, everyone!! 🙂
Spinach and Balsamic Mushroom Salad
Instructions
- Wash and drain fresh spinach and set aside.
- Preheat the frying pan until hot and add in the mushrooms without butter or oil. Give it a quick stir until the mushrooms turn a golden browni color.
- Add in the fresh spinach and stir to combine both ingredients.
- Add, garlic, olive oil, salt, and pepper. Continue to stir.
- Drizzle the balsamic vinegar into the spinach-mushroom mixture, and give it a quick stir. Cook until spinach has withered.
- Serve warm or cold.
KALI MAS OREXI!! 🙂
4 Comments