Spinach Salad with Slumped Mushrooms
Spinach Salad with Slumped Mushrooms is a gluten free, dairy free, paleolithic, and lacto ovo vegetarian hor d'oeuvre. One serving contains 184 calories, 1g of protein, and 18g of fat. This recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 4. From preparation to the plate, this recipe takes roughly 30 minutes. This recipe from Foodnetwork requires onion, juice of lemon, lemon zest, and salt and pepper. If you like this recipe, take a look at these similar recipes: Wilted Spinach Salad With Balsamic Mushrooms, Spinach and Radicchio Salad with Mushrooms and Cashews, and Asian Spinach Salad with Marinated Mushrooms.
Combine the mushrooms and onions in a bowl and add the lemon zest, lemon juice, salt and pepper, to taste, the fennel and the red pepper flakes.
Let stand until softened and slumped, about 20 minutes. Chop the spinach and arrange in large shallow bowl, top with the mushrooms and onion mixture and gently toss to wilt spinach.
Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner
Chardonnay, Sauvignon Blanc, and Gruener Veltliner are great choices for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. One wine you could try is Broadside Chardonnay. It has 4.4 out of 5 stars and a bottle costs about 15 dollars.
Broadside ChardonnayLight bright gold. Ripe pear and nectarine aromas show good clarity and pick up smoky lees and toasted grain nuances with aeration. Silky and open-knit, offering concentrated orchard and pit fruit flavors complemented by suggestions of fennel and honey. The smoky quality comes back on a long, smooth finish that leaves behind a refreshingly bitter pear skin note.