Sauteed Mushrooms On Red Wine Vinaigrette Spinach Salad

Total Time: 28 mins Preparation Time: 20 mins Cook Time: 8 mins

Ingredients

• Servings: 6
• 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
• 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)

Recipe

• 1 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.
• 2 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.
• 3 toss spinach with vinaigrette. divide spinach among 6 salad plates; top each salad with warm mushroom mixture.
• 4 serve salads immediately.