Sauteed Mushrooms on Red Wine Vinaigrette Spinach Salad Recipe
From Cuisine At Home magazine October 2009. They say "Saute the mushrooms until they're just al dente - not completely softened, and still a litt
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Cooking tools:
- Chef's knife
- Cutting board
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
- Skillet
- Stove
- Plate
- Tongs
Ingredients
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons minced shallots
- 1 teaspoon Dijon mustard
- kosher salt
- black pepper
- 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)
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