Find your recipes and restaurants here

Wilted spinach and mushroom salad

Recipe from: 5/1/2003 12:00:00 AM

Ingredients 9
Servings 4


  • 6
    black mushrooms, thickly sliced
  • olive oil
  • 5
    brown mustard seeds
  • 2
    cloves garlic, crushed
  • 2
    crushed, dried chilli
  • 750
    baby spinach, washed and dried
  • 250
    fresh basil leaves
  • 4
    soft-boiled eggs
  • red wine, sea salt and milled pepper


Heat 15 ml olive oil in a large pan.
Add mustard seeds and sauté until they begin to pop.
Immediately add garlic and chilli, and sauté for 30 seconds.
Add mushrooms and cook over a medium heat for about 10 minutes, until mushrooms are golden brown.
Season to taste and add a splash each of olive oil and red wine.
Spoon hot mixture (and pan juices) onto a bed of baby spinach and basil leaves.
Top with a soft-boiled egg (1 per person) and eat immediately.

Read more on: sauté


Lemongrass ginger beer

2019-09-16 13:56 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.