Fresh Baby Spinach With Wild Mushrooms
Accompanied by a warm loaf of French bread, this lovely and simple salad makes an elegant first course or a light lunch.
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Cooking tools:
- Skillet
- Stove
- Measuring spoon
- Spoon
Ingredients
- 1 pound mixed wild mushrooms (shiitake, portobello, oyster, chanterelle)
- 2 tablespoons olive oil
- 6 cloves garlic, peeled and minced
- 1/2 cup mushroom soaking liquid
- 2 teaspoons fresh herbs (tarragon, thyme, basil or marjoram)
- 3 tablespoons balsamic vinegar
- Salt
- pepper
- 6 cups baby spinach, rinsed
- Grated cheese (Parmesan, Romano or Asiago)
- Enoki mushrooms (optional)
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