Mushroom Spinach Warm Salad
Button mushrooms are seared over high heat for a caramelized crust, then spinach is added just long enough to barely wilt. Garlic bloomed in olive oil first ensures the entire pan carries its fragrance. A drizzle of balsamic vinegar lifts the dish with sweetness and acidity, and grated parmesan melts in for salty umami depth. The salad is best served immediately while the spinach holds its color and the mushrooms retain their springy bite, making it a quick side for weeknight dinners.
Adjust Servings
Instructions
- 1
Slice mushrooms and thinly slice garlic.
- 2
Warm olive oil and lightly saute garlic.
- 3
Add mushrooms and saute on high heat until browned.
- 4
Add spinach and cook just until wilted.
- 5
Off heat, toss with balsamic, salt, pepper, then top with parmesan.
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