Warm Portobello Mushrooms with Spinach, Pine Nuts and Caramelized Shallots
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.
Serves 4.
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
Warm Portobello Mushrooms with Spinach, Pine Nuts and Caramelized Shallots
Directions
READ THIS NEXT
SEE MORE »
Lentil Shepherd’s Pie
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Roasted Cauliflower with Pecan Date Crumble
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
Creamy White Bean Pasta
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
Vegan Queso Dip
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.