Meatless Monday: Wilted spinach salad with sun-dried tomatoes and baby bella mushrooms
April 30, 2012 by SoHungryBlog
by Caitlin Saniga
Disaster, in the form of a loose pepper shaker lid, struck while I was making this. What the heck do you do when you're just adding the finishing touches to a dish and you just about destroy it? Ugh. It pains me to say that this is what I did: I used a big spoon to remove as much of the pepper as I could (and return it to the shaker). Then I rinsed, yes rinsed, the whole flavorful salad in a strainer. I put everything back in the pan after sauteing a bit more garlic. Luckily, the mushrooms had absorbed lots of the wine and butter flavors. Everything just needed some perking up after I rinsed it. What would you have done? Next time, I'll carefully measure the seasonings before adding them to the dish. And I'm throwing out that darn pepper shaker.
- 1/4 cup pine nuts
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 (8-ounce) package fresh baby bella mushrooms, sliced
- 1/4 cup sun-dried tomatoes in oil, drained and coarsely chopped
- 2 garlic cloves, minced
- 1/4 cup dry white wine
- 6 ounces fresh spinach, thoroughly washed
- 3/4 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 cup freshly grated Parmesan cheese
The original recipe called for pasta, and I can see why it would. By the time the spinach wilts down, you'd only have about two servings with my version of the recipe. If you're feeding a crowd, add a half a box of pasta (cooked, of course) to stretch servings. If you're trying to cut carbs and still want to feed a small crowd, double or triple the recipe.
Preheat the oven to 350 degrees. Arrange the pine nuts in a single layer in a shallow pan. Bake 5 to 7 minutes or until lightly toasted and fragrant.
Melt the butter with the oil in a large skillet over medium-high heat; add mushrooms, and saute 5 to 6 minutes or until golden brown and most liquid has evaporated. Reduce the heat to medium, and add the tomatoes and garlic; cook stirring constantly, 1 to 2 minutes.
Stir in the wine, and cook 30 seconds, stirring to loosen particles from the bottom of the skillet. Stir in the spinach. Cook, stirring occasionally, 2 to 3 minutes or until the spinach is wilted. Stir in the salt and pepper. Sprinkle with Parmesan cheese and toasted pine nuts. Serve immediately.
Makes 2 servings.
Recipe adapted from: Southern Living Farmers Market Cookbook