Mushroom and spinach salad

Simplicity is key with this super quick meat-free dinner.
 
mushroom and spinach salad

Recipe from: 2 October 2012
Preparation time: 5 min
Cooking time: 10 min
 
 

Ingredients

 
  • 5 - 6
    large brown mushrooms
  • 2
    Tbs
    olive oil
  • 2
    Tbs
    balsamic vinegar
  • 1
    Tbs
    butter
  • 1
    clove garlic - finely chopped
  • Salt and freshly ground black pepper
  • 1 - 2
    cup
    baby spinach
  • 3
    Tbs
    natural or greek-style yoghurt
  • 1
    Tbs
    chopped fresh dill
Servings: Change Serving
 
 

Method

 
Preheat your oven to the grill setting. In a shallow ovenproof dish, coat the mushrooms with the olive oil then arrange them in the dish with the stems facing upwards.

Drizzle over the balsamic vinegar. Mix together the butter and garlic and divide it out over the mushrooms. Place under the grill for 7-10 minutes until cooked through.

When the mushrooms are cooked, remove them and set aside in a serving bowl. Add the spinach into the dish that you cooked the mushrooms in, along with a little drizzle of olive oil and stir gently. The spinach will cook with the residual heat from the dish. Once it has just wilted, add it to the mushrooms.

Serve plated as you like with the yoghurt and dill dressing on the side.

To see a step-by-step gallery, click here.

Reprinted with permission of Sarah Graham. To see more recipes, click here.


 
 

Read more on: recipe  |  vegetables  |  salads  |  grill
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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