Warm Mushroom Spinach Salad

From Jeanette's Healthy Living

Bunashimeji mushrooms can be eaten raw, but I like them cooked until just tender. They add a nice meaty texture to this salad. The slightly bitter taste of Arugula Flowers compliments the sweetness of the balsamic vinegar.

Sauteed Mushrooms:

1 bunch 100% Organic Bunashimeji (Beech Mushrooms), trimmed

1 tablespoon olive oil

1 shallot, thinly sliced

1 "bunch" Bunashimeji

1 tablespoon balsamic vinegar

salt and pepper, to taste


Salad:

2 large handfuls of baby spinach

fresh arugula flowers

fresh chives with blossoms


To saute mushrooms, heat oil in a shallow small saute pan. Saute shallots and Bunashimeji in olive oil for one minute. Add balsamic vinegar and gently toss mushrooms for another 30 seconds. Season to taste with salt and pepper.


To assemble salad, place a large handful of baby spinach on 2 plates. Spoon warm sauteed mushrooms on top. Garnish with fresh arugula flower and chives.


Serves two.