An Irresistible Spinach Salad Topped with Sauteed Mushrooms
As a lover of mushrooms and spinach, I am always looking to try new recipes that combine these two delicious ingredients. And I must say, this sautéed mushroom on red wine vinaigrette spinach salad recipe is a game-changer!
With the earthy flavor of the mushrooms and the subtle sweetness of the red wine vinaigrette dressing, this recipe will tantalize your taste buds in the most delightful way. The warm mushrooms sautéed in butter and garlic are perfectly complemented by the freshness of the baby spinach leaves.
What’s more, this recipe is easy to make and takes less than half an hour to prepare. Whether you’re looking for a light lunch or a side dish that can be paired with different main courses, this dish is perfect.
So, if you’re a mushroom lover or just someone who enjoys trying new salad recipes, I highly recommend giving this sautéed mushroom on red wine vinaigrette spinach salad recipe a try. Trust me; it’s worth it!
Why You’ll Love This Recipe
This sautéed mushrooms on red wine vinaigrette spinach salad recipe is a culinary masterpiece that will tantalize your taste buds like never before. Whether it’s for a special occasion or a simple weekday dinner, this recipe is perfect for all occasions.
One of the reasons you’ll love this recipe is its unique blend of flavors. The sautéed mushrooms bring to the table a rich, umami flavor that blends perfectly with the tangy and smooth vinaigrette dressing made with red wine vinegar and Dijon mustard. The combination of these flavors in each forkful of spinach and mushroom salad will leave you wanting more.
Another reason why this recipe is a must-try is its simplicity. You can whip up this dish in less than 30 minutes, making it ideal for busy individuals who want to savor delicious and healthy meals without spending hours in the kitchen. Plus, it requires minimal preparation time and only uses essential ingredients found in your pantry.
Moreover, this recipe allows for flexibility when it comes to serving options. You can serve the salad warm or cold, depending on your preference or what suits your mood best. It also pairs well with other dishes like grilled meats, roast chicken and steaks, making it an excellent side dish to complement any meal.
Lastly, this recipe offers various health benefits that make it perfect for those looking for lighter yet flavor-packed dishes. Mushroom is known for its nutritional value; it’s low in calories, high in protein and fiber, and has antioxidant properties that strengthen your immune system.
In conclusion, there are many reasons why you’ll love this recipe – from its unique blend of flavors and simplicity to its flexibility and nutritional value. Give it a try today, satisfy your cravings and dazzle your family or guests with this sautéed mushrooms on red wine vinaigrette spinach salad recipe!
Ingredient List
Here are the ingredients you need to recreate this flavorful and healthy dish. You can always tailor the ingredient list according to your preference, but the recipe below showcases a combination of ingredients that go well together.
Mushrooms:
- 2 tablespoons of unsalted butter
- 2 tablespoons of extra virgin olive oil
- 2 garlic cloves, minced
- 1 lb. of fresh mushrooms (button mushrooms, shiitake mushrooms or any mushroom of your choice)
- Salt and freshly ground black pepper, to taste
- Fresh parsley leaves chopped for garnish
Red Wine Vinaigrette:
- 1 shallot, finely chopped
- 2 tablespoons of Dijon mustard
- 2 tablespoons of red wine vinegar
- ⅓ cups of extra virgin olive oil
- ½ cup of red wine
- Salt and freshly ground black pepper, to taste
Spinach Salad:
- 4 cups of baby spinach, rinsed and dried
- ¼ cup of thinly sliced red onion
- Crumbled goat cheese or blue cheese (Optional)
The Recipe How-To
Step 1 – Preparing the Ingredients
To start this recipe, you need to gather and prepare all the necessary ingredients. Get fresh mushrooms, preferably shiitake or button, garlic, red wine vinegar, extra virgin olive oil, and unsalted butter ready. Also, prepare a handful of fresh parsley leaves and baby spinach.
Wash the mushrooms properly and slice them thinly. Peel the garlic and chop until fine. Finely dice shallots and cut them lengthwise. Finally, wash and drain the baby spinach leaves.
Step 2 – Cooking the Mushrooms
In a large skillet set over medium heat, add 2 tablespoons of olive oil and then 2 tablespoons unsalted butter. Once melted, add sliced mushrooms with a sprinkle of salt and pepper. Cook the mushrooms for about 5-8 minutes until softened slightly. Toss them frequently to avoid sticking to the skillet.
Add in finely chopped garlic with diced shallots into the skillet. Sauté the mixture for additional 1-3 minutes until fragrant.
Step 3 – Making the Red Wine Vinaigrette Dressing
After cooking the mushrooms perfectly, turn off heat from the stove then add the red wine vinaigrette mixture to your sautéed mushrooms while it’s still hot so that mushroom pieces could absorb its flavors better. The red wine vinegar mixed with extra virgin olive oil is perfect for bringing out the earthy flavor of mushroom.
Take a small bowl, then whisk together 1/4 cup red wine vinegar, 1 tablespoon Dijon mustard, and 1/2 cup extra virgin olive oil until well mixed together.
After mixing thoroughly, pour it over your warm mushroom mix that you just cooked earlier then toss everything with some chopped fresh parsley leaves.
Step 4 – Building the Salad
In a separate bowl, combine the spinach leaves with some red onions and toss them with your red wine vinaigrette dressing.
Serve your warm mushroom on red wine vinaigrette spinach salad recipe by arranging the sautéed mushrooms over the baby spinach and drizzle it with the remaining red wine vinaigrette dressing. Crumble some tangy goat cheese or blue cheese over the top for added flavor.
Substitutions and Variations
While this recipe is already bursting with flavor, feel free to make it your own by trying some of these substitutions and variations.
– Different Mushrooms: While the recipe calls for fresh mushrooms, you can explore using different types like shiitake or button mushrooms. The possibilities are endless, so choose your favorite variety to switch things up.
– Dressing Variations: If you prefer a tangy dressing over a sweet one, try mixing balsamic vinegar with olive oil instead of red wine vinegar. You can also use a white wine sauce if you prefer a lighter flavor.
– Cheese Varieties: Instead of goat cheese crumbles, try blue cheese for a sharper taste. Or, leave cheese out entirely and opt for warm bacon as a tasty alternative.
– Salad Greens: While this recipe calls for baby spinach, you can transform it into a wilted spinach salad by sautéing the spinach with the mushrooms until it’s slightly wilted. Alternatively, try using arugula or mixed greens to add more texture to the dish.
– Vegan and Gluten-Free Alternatives: To make this recipe vegan, use dairy-free butter and skip the cheese. To make it gluten-free, use a gluten-free dijon mustard instead of traditional dijon mustard.
Make this sautéed mushroom salad recipe your own by experimenting with different ingredients that complement your preferences.
Serving and Pairing
This sautéed mushroom spinach salad recipe boasts a rich and robust flavor that pairs excellently with a full-bodied red wine. The red wine vinaigrette adds depth to the flavor of the sautéed mushrooms, making this an ideal side dish for meat dishes such as steak, roast beef, or lamb. You could also make it the main course by topping it with grilled chicken or salmon.
The earthy taste of the mushrooms marries beautifully with the bright and tangy vinaigrette made from Dijon mustard, shallots, red wine vinegar, and extra virgin olive oil. The hint of garlic at the start, combined with fresh parsley leaves used as garnish, help to counterbalance the dish’s richness and ensure that every bite is incredibly flavorful.
If you’re feeling adventurous, try adding some crumbled blue cheese or goat cheese on top of your warm mushroom spinach salad for extra texture and flavor. The salty sharpness of blue cheese or the creamy tanginess of goat cheese will complement perfectly with this dish.
The dish also pairs well with white wine sauces or even bacon. Whether at a dinner party or a casual weeknight dinner with friends and family, serving this warm bacon salad recipe is a great way to impress those who gather at your table.
Finally, fresh baby spinach is an excellent substitute for wilted spinach when using this recipe as a side dish. This simple twist adds sweetness to your meal that enhances your entire meal’s palate. And if you’re trying to reduce calories, go ahead and add shiitake mushrooms instead of button mushrooms. They are low in calories but packed with health benefits – providing antioxidants, vitamins B & D and minerals like copper and zinc.
Overall, This sautéed mushroom spinach salad recipe is incredibly versatile just like any other salad recipes but promises a warm and hearty tasting experience combining flavors from mushroom sautéed in garlic butter and dressed with tangy red wine vinaigrette dressing.
Make-Ahead, Storing and Reheating
The beauty of this Sauteed Mushrooms on Red Wine Vinaigrette Spinach Salad Recipe is not only in its taste but also in the convenience of preparing it ahead of time for quick and easy meals or bringing it along to potlucks and gatherings. Here are a few tips to help with make-ahead, storing, and reheating:
Make-ahead: If you plan on serving this salad recipe later or want to meal prep it ahead of time, you can sauté the mushrooms early and store them in an airtight container at room temperature for up to 3 hours, then toss them with the rest of the ingredients when ready to serve.
Storing: This mushroom salad is best served fresh but can handle storing in the fridge for a day. After tossing all the ingredients, store the leftovers in an airtight container and refrigerate. Keep in mind that the spinach might wilt a bit, but it will still be tasty.
Reheating: There’s no need to reheat the salad as it’s meant to be served cold or at room temperature to preserve its texture and flavor. If you had leftover sautéed mushrooms cooked with garlic, extra virgin olive oil, and butter, these can be reheated over medium heat with salt and pepper until heated through.
This make-ahead, storing and reheating section suggests that one can prepare this mushroom salad ahead of time without compromising its taste but only affecting its texture. It also clarifies that the sautéed mushrooms can be reheated while emphasizing that there’s no need to reheat the whole dish as it ruins its flavor profile.
Tips for Perfect Results
In order to achieve the perfect sautéed mushroom on red wine vinaigrette spinach salad with this recipe, here are some tips that you should follow.
Firstly, it is important to not overcrowd the mushrooms in the skillet while sautéing them. This can lead to the mushrooms steaming and becoming soggy instead of developing a nice golden brown color. Therefore, it is recommended to sauté them in batches if necessary.
Secondly, do not overpower the dish with garlic. While a little bit of garlic can elevate any dish, too much garlic can overpower the taste of the mushrooms and spinach. Use just enough garlic as per your liking.
Thirdly, make sure to season the mushrooms well with salt and pepper while sautéing them. This helps to bring out their natural flavors and makes them taste more delicious.
Fourthly, use a good quality red wine vinegar and extra virgin olive oil to make the vinaigrette. The quality of these ingredients enhances the overall flavor of the dish.
Fifthly, always use fresh baby spinach leaves for this salad recipe. Fresh spinach works best as it has a tender texture that compliments the warm mushrooms perfectly.
Lastly, toss in freshly chopped parsley in the salad just before serving. It adds freshness to each bite and elevates the overall presentation of your dish.
Follow these tips and enjoy a perfect warm mushroom salad with tangy red wine vinaigrette dressing every time!
Bottom Line
In conclusion, this sautéed mushroom on red wine vinaigrette spinach salad recipe is truly a delight for the senses. The earthy flavor of the mushrooms, combined with the tangy red wine vinaigrette and the fresh green spinach leaves, create a harmonious blend that will leave you wanting more. Plus, with the added benefit of being easy to prepare and customizable, it’s no wonder why this recipe has become a go-to for many salad lovers.
Whether you’re looking for a side dish to complement your entrée, or simply looking for a fresh and healthy salad recipe to enjoy on its own, this sautéed mushroom and spinach salad is definitely worth trying. So why not give it a try today and indulge in its delicious flavors? I can guarantee that it won’t disappoint!
Sauteed Mushrooms on Red Wine Vinaigrette Spinach Salad Recipe
Ingredients
For The Vinaigarette
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons minced shallots
- 1 teaspoon Dijon mustard
- kosher salt and black pepper
For The Salad
- 1 1/2 lbs assorted fresh mushrooms (button, cremini, chanterelle, oyster)
- 1 tablespoon minced garlic
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh parsley leaves
- 6 ounces fresh Baby Spinach (a 5 or 6 ounce bag of pre-washed baby spinach)
Instructions
- Whisk together the 1/4 cup oil, vinegar, shallots, and Dijon for the vinaigrette in a small bowl or measuring cup; season with salt & pepper. Set vinaigrette aside.
- Saute mushrooms and garlic in the 2 tablespoons olive oil and 2 tablespoons unsalted butter until mushrooms are slightly softened, 5-8 minutes; toss with parsley.
- Toss spinach with vinaigrette. Divide spinach among 6 salad plates; top each salad with warm mushroom mixture.
- Serve salads immediately.