Fresh Baby Spinach with Wild Mushrooms

• From: Delicious Living Magazine

Ingredients

• 1 lb mixed wild mushrooms (shiitake, portobello, oyster, chanterelle)

• 2 Tbs olive oil

• 6 cloves garlic, peeled and minced

• 1/2 cup mushroom soaking liquid

• 2 tsp fresh herbs (tarragon, thyme, basil or marjoram)

• 3 Tbs balsamic vinegar

• Salt and pepper to taste (sea salt if on a corn-free diet*)

• 6 cups baby spinach, rinsed

• Grated cheese (Parmesan, Romano or Asiago)*

• Enoki mushrooms (optional)

Accompanied by a warm loaf of French bread, this lovely and simple salad makes an elegant first course or a light lunch.

Directions

• Rinse mushrooms. Remove stems and save for stock. Chop or slice mushrooms, depending upon size. Remove gills from the portobellos.
• Heat 2 Tbsp (30mL) olive oil in a skillet and sauté garlic carefully for 5 minutes. Add mushrooms (except enoki) and cook, stirring until they begin to release their juices. Add soaking liquid and simmer for 5 to 10 minutes to slightly reduce liquids. Add herbs, balsamic vinegar, salt, and pepper. Stir well.
• Place spinach in a large salad bowl. Top with mushrooms and their sauce. Toss well to slightly wilt spinach. Taste and adjust seasonings if needed.
• Serve garnished with grated cheese and enoki mushrooms.