Spinach And Mushroom Salad With White Bean Toasts Food

SPINACH AND MUSHROOM SALAD WITH WHITE-BEAN TOASTS

Steps:

• Toss sliced mushrooms with spinach and feta. Add lemon juice and olive oil. Season with salt and pepper and toss to combine. Rub toasted bread with garlic. Divide mashed beans among toasts. Squeeze lemon juice over toasts and drizzle with olive oil. Serve toasts alongside salad.

SPINACH MUSHROOM SALAD

Steps:

• In a small bowl, combine the first 12 ingredients; mix well. Add mushrooms and toss to coat. Cover and refrigerate for at least 30 minutes. Just before serving, toss the spinach and mushroom mixture in a salad bowl.

WHITE-BEAN-STUFFED PORTOBELLOS

Steps:

• Preheat oven to 400 degrees. Place mushrooms, stem side down, on a rimmed baking sheet. In a small bowl, whisk together 2 tablespoons each lemon juice and oil. Brush mushrooms with oil mixture; season with salt and pepper. Roast mushrooms until tender and beginning to release their juices, 15 minutes. Flip and drain juices from sheet. Reserve 2 mushrooms for tomorrow's lunch. Increase oven to 450 degrees.
• Meanwhile, in a medium saucepan, heat 1 teaspoon oil over medium-high. Add half the garlic and cook, stirring, until fragrant, 30 seconds. Add beans, 1 teaspoon thyme, and 1/4 cup water. Season with salt and pepper. Bring to a simmer, stirring occasionally, until liquid is almost evaporated, 3 minutes.
• In a food processor, pulse bread until coarse crumbs form. Add 1 teaspoon oil and 1 teaspoon thyme; pulse to combine. Top each mushroom with 1/3 cup bean mixture. Reserve remaining beans for lunch. Divide cheese and breadcrumbs among each mushroom. Return sheet to oven and cook until breadcrumbs are golden brown, 5 minutes.
• In a large skillet, heat 1 teaspoon oil over medium-high. Add remaining garlic and cook, stirring, until fragrant, 30 seconds. Gradually add half the spinach (reserve remaining spinach for lunch), season with salt and pepper, and toss until wilted. Add lemon zest and 1 teaspoon lemon juice and toss to combine. Serve spinach alongside stuffed mushrooms.

SPINACH AND MUSHROOM SALAD

Steps:

• Fill a medium bowl with 3 cups of water and squeeze 1 lemon into the water.
• Slice your mushrooms and add them into the lemon water bowl and lightly mix and set aside.
• In a large salad bowl, add your olive oil, dijon, salt and juice of 1 lemon and pepper to taste then whisk until it all comes together.
• Drain your mushrooms and add them to the bowl along with your baby spinach.
• Toss the dressing and your salad together and serve immediately

WHITE MUSHROOMS AND SPINACH

Steps:

• Heat a large saute pan or cast iron pan over medium heat. Add the olive oil and the mushrooms. Season with salt and pepper, to taste, and add the thyme and the garlic and saute. Cook until the mushrooms are tender and a lot of the liquid has evaporated from the bottom of the pan, 6 to 8 minutes.
• Add the Marsala and cook until the flavor of the alcohol has mellowed considerably, 3 to 5 minutes. Remove and discard the sprigs of thyme and the garlic. Shut the heat off and stir in the spinach leaves so they wilt slightly. Season with salt and pepper, to taste. Transfer to a serving bowl and serve.

SPINACH SALAD WITH MUSHROOMS AND PARMESAN

Steps:

• Make croutons: Preheat oven to 350. On a rimmed baking sheet, toss bread with 1 tablespoon oil; season with salt and pepper. Bake, tossing occasionally, until bread is golden, 10 to 12 minutes.
• Meanwhile, in a medium bowl, whisk together lemon juice and remaining oil; season with salt and pepper. Add spinach, mushrooms, and croutons; toss gently, and top with Parmesan.

SHEET-PAN ROASTED MUSHROOMS AND SPINACH

Steps:

• Heat oven to 425 degrees. On a rimmed baking sheet, toss together mushrooms, shallots, garlic and 2 tablespoons olive oil. Season with salt and pepper and spread in an even layer. Roast until golden brown, about 15 to 20 minutes.
• Add spinach to the sheet pan, toss with mushrooms, and roast until wilted, about 5 minutes, turning once after 2 or 3 minutes and drizzling with a bit of olive oil if the mixture seems dry. Taste, and adjust seasoning. Serve hot or at room temperature.

WHITE BEANS AND SPINACH

Steps:

• Place water, garlic and spinach in a large skillet. Cook, covered, over medium heat just until tender, 2-3 minutes, stirring occasionally. Stir in remaining ingredients; heat through.

SPINACH AND MUSHROOM SALAD

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. Reserve 2 tablespoons bacon fat.
• Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and cut in wedges.
• Return 2 tablespoons bacon fat to skillet, stir in sugar, vinegar, water and salt. Keep warm.
• Wash and remove stems from spinach, dry thoroughly and break into pieces in salad bowl. Pour warm dressing over and toss until coated.
• Top salad with mushrooms and bacon, garnish with egg.