4 to 5 medium-sized portobello mushrooms
1/4 cup (60 mL) extra-virgin olive oil
6 medium-sized shallots, thinly sliced
2 garlic cloves, finely chopped
2 tsp (10 mL) fresh thyme
Sea salt and freshly ground pepper
3 Tbsp (45 mL) balsamic vinegar
2 tsp (10 mL) Dijon mustard
6 cups (1.5 L) baby spinach or baby greens
1/2 cup (125 mL) toasted pine nuts
1/2 cup (125 mL) grated fresh Parmesan cheese
Remove mushroom stems and discard. Remove gills on the underside of the mushroom caps by scraping them with the side of a spoon (they have a slight bitter taste and exude black liquid when cooked). Cut mushroom caps in half and slice. Set aside.
Heat olive oil in a large skillet over medium heat. Add shallots and saute for 3 to 4 minutes, or until golden brown. Add mushrooms, garlic, and thyme. Season with salt and pepper to taste. Saute until mushrooms are soft, about 5 minutes.
Meanwhile, combine vinegar and mustard in a small bowl, pour over mushrooms, and stir to coat. Remove from heat.
Add mushrooms and liquid to spinach and toss lightly. Divide among 4 plates and sprinkle with pine nuts and Parmesan. Serve immediately.
Each serving contains: 312 calories; 13 g protein; 24 g total fat (5 g sat. fat, 0 g trans fat); 11 mg cholesterol; 15 g carbohydrate; 4 g fibre; 297 mg sodium
TIP: Store mushrooms in paper bags, as plastic makes them sweat, turning them slimy. Poke a couple of holes in the paper bag so air can pass through, and they should keep for three to four days. Do not clean mushrooms until just before use, and avoid submerging them in water; instead, wipe them gently with a wet paper towel.
source: “Salad Lovin’“, alive #335, September 2010