HealthNotes

Spinach Salad with Candied Shiitake Mushrooms

• From: Mushroom Council

Ingredients

• 12 slices smoked bacon

• 3/4 cup minced ginger

• 1/2 cup minced garlic

• 3 lbs baby spinach, well rinsed

• 3 lbs trimmed watercress, well rinsed

• Candied Shiitake Mushrooms4 cups teriyaki sauce

• 1 cup rice wine vinegar

• 1 cup honey

• 1 Tbs sesame oil

• 1 lb stemmed shiitake mushrooms

Browned mushrooms in a sweet and salty sauce dress up this impressive salad.

Directions

• To make the mushrooms: Mix the teriyaki sauce, rice wine vinegar, and honey together. Heat the sesame oil in a large sauté pan over medium heat. Add the mushrooms and cook to brown slightly, stirring constantly. Add the teriyaki mixture to the pan and bring to a simmer. Remove the pan from the heat and set aside to cool slightly.
• Cook the bacon until crispy, reserving the fat. Dice the bacon.
• For each serving, to order: Heat 1/2 tablespoon bacon fat over medium-low heat and add 1/2 tablespoon ginger and 1 teaspoon garlic and cook for 1 minute. Add 4 ounces spinach and watercress, toss, and turn off the heat. Add 1/3 cup candied shiitake mushrooms and 1/4 cup cooking liquid. Stir until well coated and mound the salad on a plate, drizzling the liquid around it. Sprinkle diced bacon over the salad