For a change, this is a cooked salad. Mushrooms are sautéed with shallots, and then spinach is wilted in their heat. Blue cheese is added and it softens and melts, forming a dressing for the salad. It is an incredibly delicious salad that can be eaten warm or at room temperature. Use a good quality blue cheese for the best results.
This is another salad from the Bittman Salads, and I am on a journey to make all of the vegetarian ones (and adapt as many of the non-vegetarian ones that I can). Focusing on salads in the warmer weather months has changed my diet considerably, and for the better. I encourage you to make a salad per day – often it can form the basis for your packed lunch (sometimes your whole lunch), or have it as a salad course at dinner time. In this salad, we were fortunate enough to pick the spinach from the garden.
Try some other Salads – for example, Pomegranate Salad with Green Coriander and Lime, Nashi Pear, Celery and Fennel Salad with Mustard Dressing, Grilled Mushroom and Red Onion Salad, and Tomato and Peach Salad.
Are you looking for other Mushroom dishes? Try Mushroom Salad with Parmesan, Adzuki Beans with Red or Brown Rice and Shiitake Mushrooms, Mushroom Curry, or Mushrooms for Toast.
Mushroom, Spinach and Blue Cheese Salad
Sauté shallots in olive oil until they soften, than add sliced mushrooms. Sauté until the mushrooms are cooked but retain their shape. Add a lot of spinach, chopped unless the leaves are small. When it wilts, stir in chopped parsley and crumbled blue cheese. The blue cheese softens and melts to form a beautiful “dressing”. Enjoy!
recipe notes and alternatives
Use the stems of the spinach too. Chop them into small pieces and add them to the mushrooms a couple of minutes before adding the spinach leaves.
Add a small clove of garlic with the shallots, and a little chopped red or green chilli too.
I used a variety of spinach-type leaves, including the ones with red stems and red veined leaves. A few leaves of Amaranth also snuck into the mix.