Spinach Salad with Slumped Mushrooms

Name: Spinach Salad with Slumped Mushrooms
Yield: serves 4
Ingredients: 8 very large white mushroom caps, very thinly sliced; 1 small red onion, very thinly sliced; 2 teaspoons grated lemon zest; Juice of 2 lemons; 1/3 cup EVOO (extra-virgin olive oil); Salt and pepper; 1 teaspoon ground fennel or a sprinkle of fennel seed; 1/2 teaspoon crushed red pepper flakes; 3 bundles of farm spinach (available in bundles rather than bags in produce section), trimmed and washed

December 9, 2011

Recipe information

Yield
serves 4

Ingredients

8 very large white mushroom caps, very thinly sliced

1 small red onion, very thinly sliced

2 teaspoons grated lemon zest

Juice of 2 lemons

1/3 cup EVOO (extra-virgin olive oil)

Salt and pepper

1 teaspoon ground fennel or a sprinkle of fennel seed

1/2 teaspoon crushed red pepper flakes

3 bundles of farm spinach (available in bundles rather than bags in produce section), trimmed and washed

Preparation

Combine the mushroom caps and onions in a bowl and dress with the lemon zest and juice and EVOO, then season with salt and pepper, the ground fennel, and the red pepper flakes. Let stand for 20 minutes or until softened and slumped. Chop the spinach and arrange in a large shallow bowl. Top with the mushrooms and onions and gently toss to wilt the spinach.

Rachael Ray's Look + Cook

TagsSalad Button Mushroom Mushroom Vegetable Spinach Leafy Greens Lemon Citrus Fruit Starter Side Dinner Nut Free Gluten Free Dairy Free Vegan Vegetarian Easy Quick Weeknight Meals 30 Minutes or Less No-Cook Cookbooks

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