Sauteed Mushroom Salad
I am full of inspiration for salad all summer long. I could eat it three times a day and I never seem to run out of creative combinations for fresh summery greens. In the winter, however, I don’t want to eat salad. I do, because it’s healthy, but I just do. not. want. to. But I’m kind of tired, this week, of the same roasted veggies I’ve been eating, or the same raw chopped veggies. I also had the dark and heavy realization this week that it is a LONG time until summer(this always hits me at some point, usually the first week of January). So I thought I would combine some of the comfort of warm roasted food, with the health of piles of raw spinach. This salad was delicious, flavorful and felt a bit gourmet. I will proudly serve it to guests later this week!
If you are needing some winter salad inspiration, give this one a try. The great thing about it is that you don’t have to have a dressing. The garlic/olive oil/cherry tomatoes/mushrooms have enough flavor, and the balsamic drenched sourdough croutons are hearty enough, that nothing more is required. Enjoy!
Sauteed Mushroom Salad
Makes enough for 2 as an entree or 4 as a side.
Heat 1/4 cup of olive oil over medium heat. Add 2 cloves of garlic, minced, and 1 tsp of coarse sea salt and a pinch of chili flakes. Add 2 cups of halved small white button mushrooms and 1 cup of cherry tomatoes. Saute until golden(as we’ve all learned from Julia Child, don’t crowd the mushrooms if you want them to really brown).
Meanwhile, in a large bowl, put 2 cups of coarsely torn sourdough bread. Drizzle with a generous amount of olive oil and balsamic vinegar and a bit more sea salt. Place on a baking sheet and bake at 350 for about 10 minutes, stirring once.
On a large bed of spinach, dump mushroom mixture and hot croutons. Garnish with shredded parm and serve! The combo of cold spinach and hot mushrooms is delicious!
Jan 02, 2011 @ 20:09:42
Ooooh my mouth is watering as I read this! Sourdough is so yummy! We used it in our stuffing this Christmas and it was splendid! Nice seeing you yesterday although briefly; super cute sequin cap!
Jan 02, 2011 @ 22:34:59
Look wonderful. I will have that for supper today less the sea salt, cannot find any around here. Thank you for the great idea.
Jan 03, 2011 @ 00:14:36
This looks and sounds delicious! Can’t wait to try it!!
( and ps – very committed blogging – cheesecake on Dec.25th!! Now that is committment
Jan 04, 2011 @ 20:29:15
That looks amazing! i will be making that tomorrow night for sure!
Jan 10, 2011 @ 13:37:20
Ok, so I have a question for you. It appears you saute things often. I don’t like the mess that that makes. Any tips or advices?
Jan 10, 2011 @ 14:04:31
hmm… what kind of mess? I saute all the time: heat a tiny bit of olive oil over medium heat and stir-fry veggies in it. No mess at all!