Warm Spinach Salad With Shiitake Mushrooms And Red Onion Recipes

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SPINACH SALAD WITH SEARED SHIITAKE MUSHROOMS



Spinach Salad with Seared Shiitake Mushrooms image

Shiitakes, which are sold in my supermarket along with cremini and button mushrooms, are powerhouse mushrooms. Along with the B-vitamins and minerals that all mushrooms contain, the shiitake contains all 8 amino acids, unusual for a plant, and the essential fatty acid linoleic acid, as well as an immune-boosting chemical component called lentinan. When you pan-cook them over high heat, as you do here, the flavor is very intense, because of the natural msg that all mushrooms contain.

Provided by Martha Rose Shulman

Time 15m

Yield Serves 4 to 6

Number Of Ingredients 13

1 tablespoon red or white wine vinegar or sherry vinegar
1 tablespoon fresh lemon juice
1 small garlic clove, finely minced or pureed in a mortar and pestle
Salt and freshly ground pepper to taste
1 teaspoon Dijon mustard
1/3 cup extra virgin olive oil (can substitute some yogurt or buttermilk for some of the olive oil for a low-fat dressing)
6 large or 8 smaller fresh shiitake mushrooms, stemmed and sliced (discard the stems or use for stock)
1 teaspoon canola oil
Salt to taste
1 6- or 7-ounce package baby spinach, rinsed and dried
1 celery stalk, preferably from the inner heart of the celery, sliced very thin
1 to 2 tablespoons pine nuts or broken walnut pieces, lightly toasted
1 ounce crumbled goat cheese

Steps:

  • Mix together the vinegar and lemon juice with the garlic, salt, pepper, and Dijon mustard using a fork or a small whisk. Whisk in the olive oil and the yogurt or buttermilk if using. Set aside.
  • Combine the spinach, nuts, celery, and goat cheese in a salad bowl.
  • Heat a pan over medium high heat. Add 1 teaspoon oil and when very hot, add the mushrooms. Shake the pan once, then let the mushrooms cook without moving them around until they begin to sweat and soften (watch closely). After about a minute or two, when they have begun to sear and release moisture, you can move them around in the pan. Cook for about 5 minutes, season to taste with salt and pepper and remove from the heat. Add to the spinach mixture and toss with the dressing. Serve at once.

Nutrition Facts : @context http, Calories 161, UnsaturatedFat 12 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 250 milligrams, Sugar 1 gram, TransFat 0 grams

WARM SPINACH SALAD WITH SHIITAKE MUSHROOMS AND RED ONION



Warm Spinach Salad with Shiitake Mushrooms and Red Onion image

Spinach is served two ways in this salad: Sauteed with meaty shiitake mushrooms and raw. Red onions pickled in white balsamic vinegar lend brightness, while toasted sesame seeds make an unexpectedly delicious final flourish.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 55m

Yield Serves 10 to 12

Number Of Ingredients 8

1/2 cup white balsamic vinegar
2 teaspoons sugar
Kosher salt and freshly ground pepper
1 small red onion, thinly sliced into rounds (1 cup)
2 pounds spinach (from 3 large bunches), tough stems removed, thoroughly washed and drained
1/2 cup extra-virgin olive oil
1 pound shiitake mushrooms, stemmed and halved, or sliced if large
1/4 cup sesame seeds, toasted

Steps:

  • In a saucepan, bring vinegar, sugar, and 1 teaspoon salt to a simmer. Remove from heat; stir in onion. Let cool completely. If desired, refrigerate in an airtight container up to 1 week. Drain, reserving onion and 1/3 cup liquid.
  • Place spinach in a large bowl. In a large straight-sided skillet or shallow pot, heat 1/4 cup oil over medium-high. Add mushrooms, season with salt and pepper, and cook, stirring occasionally, until tender and golden brown in places, about 15 minutes. Add about one-quarter of spinach and cook just until collapsed, about 1 minute. Immediately spoon mushroom mixture over spinach in bowl; add reserved pickled onion and pickling liquid, remaining 1/4 cup oil, and sesame seeds. Toss to evenly coat. Season with salt and pepper; serve.

WARM SPINACH SALAD



Warm Spinach Salad image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 1 sliced red onion in 1/4 cup olive oil until golden. Add 2 cups sliced mushrooms and cook until brown; season with salt. Off the heat, stir in 1/2 cup torn parsley, 10 ounces spinach and the juice of 1 lemon. Season with salt and pepper. Sprinkle with 1/2 cup feta.

WARM SPINACH MUSHROOM SALAD



Warm Spinach Mushroom Salad image

In addition to being a very tasty side-dish salad, this is one of my favorites to have for lunch. It makes just the right amount for two portions. -Helen Ward O'Key, Torrington, Connecticut

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 8

2 onion slices, separated into rings
1/4 teaspoon garlic powder
1 tablespoon butter
1 cup sliced fresh mushrooms
4 cups torn fresh spinach
Salt to taste
2 tablespoons raspberry vinaigrette dressing or vinaigrette of your choice
1/2 cup salad croutons

Steps:

  • In a skillet, saute onion and garlic powder in butter until onion is tender. Add mushrooms; cover and cook for 1 minute or until tender. Add spinach; sprinkle with salt and vinaigrette. Cover and cook for 1 minute or until spinach is wilted. Serve warm with croutons.

Nutrition Facts : Calories 179 calories, Fat 14g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 284mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 3g fiber), Protein 4g protein.

WARM SPINACH SALAD



Warm Spinach Salad image

Provided by Florence Fabricant

Categories     easy, quick, salads and dressings

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 8

1 1/2 tablespoons cooking oil
4 ounces slab bacon, trimmed of rind and finely diced
3/4 pound fresh spinach trimmed of stems, well washed and dried and torn into small pieces
1/4 pound fresh mushrooms, washed and sliced thin
1/3 cup thin-sliced red onion, separated into rings
4 tablespoons red wine vinegar
Freshly ground red pepper
1 hard-cooked egg yolk, crumbled

Steps:

  • Heat oil in a skillet and sautee the bacon until the pieces are golden brown. Remove from the heat.
  • Mix spinach, mushrooms and onion in a glass or ceramic bowl. (Do not use wood - it will soak up the warm dressing.)
  • Toss salad ingredients with the vinegar.
  • Reheat the bacon and drippings in the skillet and pour over salad. Toss thoroughly then cover the salad with the overturned skillet for about 30 seconds. Toss again.
  • Season with pepper, crumble sieved hard-cooked egg yolk on the salad and serve.

SPINACH AND MUSHROOM SALAD



Spinach and Mushroom Salad image

This salad has a warm and slightly tangy bacon dressing. It's one of my family's favorite ways to enjoy a spinach salad.

Provided by MONIQUET

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 45m

Yield 4

Number Of Ingredients 8

4 slices bacon
2 eggs
2 teaspoons white sugar
2 tablespoons cider vinegar
2 tablespoons water
½ teaspoon salt
1 pound spinach
¼ pound fresh mushrooms, sliced

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.

Nutrition Facts : Calories 126.4 calories, Carbohydrate 7.5 g, Cholesterol 102.9 mg, Fat 6.8 g, Fiber 2.8 g, Protein 10.6 g, SaturatedFat 2.1 g, Sodium 625.3 mg, Sugar 3.2 g

WARM ORANGE AND MUSHROOM SPINACH SALAD



Warm Orange and Mushroom Spinach Salad image

Categories     Salad     Mushroom     Sauté     Lunch     Orange     Bacon     Spinach     Hazelnut     Bon Appétit     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Serves 4 to 6

Number Of Ingredients 14

Dressing
8 ounces sliced bacon, cut into 1-inch pieces
3/4 cup fresh orange juice
1/4 cup plus 2 tablespoons minced shallots
1/4 cup olive oil
1/4 cup balsamic vinegar or red wine vinegar
Salad
4 oranges, peeled, white pith removed
10 ounces spinach, stems trimmed
1 medium head radicchio
6 ounces fresh shiitake mushrooms, stemmed, sliced
6 ounces fresh oyster mushrooms
1/2 cup (generous) toasted hazelnuts, coarsely chopped
1 3 1/2-ounce packageenoki mushrooms (optional)

Steps:

  • For Dressing:
  • Cook bacon in heavy large skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels. Pour off drippings and reserve. Combine 1/4 cup reserved drippings with remaining ingredients in small bowl. Season to taste with salt and pepper.
  • For Salad:
  • Working over small bowl and using small sharp knife, cut between membranes of oranges to release segments; add to bowl. Tear spinach and radicchio into bite-size pieces and place in large bowl. (Can be prepared 1 day ahead. Cover dressing, orange segments, greens and reserved bacon drippings separately and refrigerate.)
  • Drain orange segments. Heat 2 tablespoons reserved bacon drippings in heavy large skillet over medium-high heat. Add shiitake mushrooms and sauté 1 minute. Add oyster mushrooms and season with salt and pepper. Sauté until golden brown, about 2 minutes. Add mushrooms to greens and toss. Pour dressing into same skillet and boil 2 minutes. Pour dressing over greens. Add bacon, orange segments and chopped hazelnuts. Toss to combine. Season to taste with salt and pepper. Garnish salad with enoki mushrooms and serve.

WARM SPINACH SALAD W/ CARAMELIZED ONION, MUSHROOM, FETA AND NUTS



Warm Spinach Salad W/ Caramelized Onion, Mushroom, Feta and Nuts image

An incredible salad. Cook so the spinach just gets warm and coated with the carmalized onion dressing! It smelled and tasted so good, I'm going to have to wait until next time to snap a picture of it. I usually serve this salad with some sort of white fish and other veggie as a main course. It may seem like a lot of butter, but it's what makes up the dressing and is necessary. I used "I can't believe it's not Butter" to cut the saturated fat in half that real butter would give and it came out great! The idea for this salad came out of a vegetables book in the grocery store and was a real winner!

Provided by Ian Magary

Categories     Spinach

Time 45m

Yield 1 salad, 2-3 serving(s)

Number Of Ingredients 7

4 tablespoons butter or 4 tablespoons I Can't Believe It's Not Butter® Spread
1 large sweet onions (sliced into thick bite sized pieces) or 2 medium yellow onions (sliced into thick bite sized pieces)
8 -10 large mixed mushrooms (cut in half)
1/2-1 teaspoon anchovy paste (a squirt from the tube about 3/4 inch to 1 inch long)
1 (4 ounce) package feta cheese (crumbled)
1/4-1/2 cup almonds or 1/4-1/2 cup pecans
1 (9 ounce) bag fresh spinach leaves or 5 -6 cups fresh spinach leaves

Steps:

  • Melt the butter in a deep frying pan or pot that will eventually be able to handle all the spinach being tossed around in it.
  • Toss in the onions and mushrooms and turn down the heat to medium low / low medium. Allow onions and mushrooms to caramelize for approx 30 minutes until onions are soft, transparent and golden stirring occasionally. This is a prime time to get the main course a cookin! These onions can be made well in advance and then reheated for just the moment you want to serve the salad. If the onions start to dry out with the amount of butter used add a little more. 4 Tbsp Butter worked out for me at the heat I caramelized the onions on.
  • Stir in the squirt of anchovy paste (optional), pine nuts (or nut of choice) and the crumbled feta a little sea salt and black pepper for taste with the caramelized onions and mushrooms. Once these are somewhat warm and melted, carefully fold in the spinach leaves until they're all coated, making sure not to cook too long. We don't want them soggy or wilted, just coated and warm. Serve immediately and enjoy!

Nutrition Facts : Calories 539.7, Fat 48.1, SaturatedFat 24.6, Cholesterol 116.3, Sodium 1052.2, Carbohydrate 16.3, Fiber 4.7, Sugar 6.8, Protein 16.2

SPINACH, MUSHROOM, AND RED-ONION SALAD



Spinach, Mushroom, and Red-Onion Salad image

A delicious Dijon vinaigrette brings all the ingredients together in this simple salad.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 25m

Number Of Ingredients 8

1 baguette (8 ounces), cubed
6 tablespoons olive oil
Coarse salt and ground pepper
1/4 cup red-wine vinegar
1 tablespoon Dijon mustard
10 ounces white mushrooms, trimmed and thinly sliced
10 ounces baby spinach
1 medium red onion, halved and thinly sliced

Steps:

  • Preheat oven to 450 degrees. On a large rimmed baking sheet, toss bread with 2 tablespoons oil; season with salt and pepper. Bake, tossing occasionally, until toasted, 4 to 6 minutes. (To store, keep croutons in a resealable bag, up to 1 week.)
  • In a large bowl, whisk together remaining oil, vinegar, and Dijon; season with salt and pepper. (To store, refrigerate dressing, up to 1 week.)
  • Toss mushrooms with dressing; let stand 5 minutes. Add spinach, onion, and croutons to bowl; toss, and serve immediately.

Nutrition Facts : Calories 201 g, Fat 11 g, Fiber 2 g, Protein 5 g

WARM MUSHROOM & WILTED SPINACH SALAD



Warm Mushroom & Wilted Spinach Salad image

Growing up we used to have a salad like this all the time, and it was about the only way I would eat spinach. Still love this combination. I think this particular recipe originated from the side of a bag of mushrooms. I have tweaked it over the years because I don't like to cook the spinach, I prefer to just toss the hot hot dressing over the spinach, which just wilts it enough without cooking it. I'm always throwing bread loaf ends into the freezer, this is a good recipe to use some of them in. Toss the final salad with cheese if you like. Beware, your house will smell like vinegar!!

Provided by magpie diner

Categories     Spinach

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

3/4 lb fresh spinach (washed and dried)
1/4 red onion, very thinly sliced (white or sweet onion is good too)
1 red bell pepper, seeded and diced
3 slices whole grain bread, any nutty, grainy bread is good
4 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried oregano
3 tablespoons lemon juice
2 teaspoons grainy mustard
1 lb mushroom, sliced
sea salt
pepper
1/2 cup freshly grated parmesan cheese (optional)
1 tablespoon white wine vinegar (optional)
1 tablespoon olive oil (optional)

Steps:

  • Shred the spinach by hand into a large bowl. Add the sliced onion and red pepper to the spinach.
  • Toast the bread and then cut it into crouton style cubes. Alternatively, you could cut into cubes first and toast it in the oven so they get toasty all over. Do whichever time permits. Add to the spinach.
  • Warm the oil in a saute pan over medium heat. Add in the garlic and let it cook for a few minutes, being careful not to burn. Stir in the lemon juice, the oregano, basil and mustard, and finally the mushrooms. Let the mushrooms cook for about 5-7 minutes and adjust the seasoning, adding in freshly ground pepper and a little sea salt. It should taste like hot salad dressing at this point. If you prefer it tangier, add more lemon juice or a little wine vinegar.
  • You should have enough dressing in the pan to fully coat the spinach now, but you can add another tbsp or so of olive oil if you feel like it's not enough. Just make sure it's nice and hot.
  • Toss the hot dressing over the spinach. Toss well so that the spinach wilts. Toss in the parmesan cheese if desired. Serve warm & enjoy!

Nutrition Facts : Calories 235.3, Fat 15.2, SaturatedFat 2.2, Sodium 202.8, Carbohydrate 19.6, Fiber 5.5, Sugar 5.7, Protein 9.3

WILTED SHIITAKE SPINACH SALAD



Wilted Shiitake Spinach Salad image

Spinach salad takes on an Asian flair with shiitake mushrooms, baby corn, sesame oil and edamame. A warm rice vinegar dressing and a sprinkling of sesame seeds completes taste experience.-Roxanne Chan, Albany, California

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 8 servings.

Number Of Ingredients 17

1 pound sliced fresh shiitake mushrooms
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons sesame oil, divided
1 cup frozen shelled edamame
6 cups fresh baby spinach
1 medium mango, peeled and sliced
1 cup canned baby corn (cobs cut in half)
1/4 cup sliced radishes
1/4 cup thinly sliced seeded cucumber
1/4 cup minced fresh cilantro
1/4 cup salted roasted almonds, chopped
1 green onion, thinly sliced
1 garlic clove, minced
3 tablespoons rice vinegar
1/4 teaspoon crushed red pepper flakes
3 tablespoons sesame seeds, toasted

Steps:

  • In a large skillet, saute mushrooms with salt and pepper in 1 tablespoon oil until tender. Meanwhile, cook edamame according to package directions. Set aside., In a salad bowl, combine the spinach, mango, corn, radishes, cucumber, cilantro, almonds, onion, mushrooms and edamame., In a small skillet, saute garlic in remaining oil for 1 minute. Add vinegar and pepper flakes; bring to a boil. Pour over salad and toss to coat. Sprinkle with sesame seeds. Serve immediately.

Nutrition Facts : Calories 141 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 255mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges

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2. Add the mushrooms and sauté for 2 minutes. Add the soy sauce and cook until dry. Remove from the heat and place in a bowl. Add the vinegar, salt, pepper, and Tabasco sauce. Cool completely. 3. Add the olive oil to the pan and sauté the onion over low heat, stirring frequently, until translucent, about 5 to 7 minutes. Allow to cool.
From fruitsandveggies.org


WARM BACON SPINACH SALAD - A GREAT FALL SALAD RECIPE
2014-10-30 Cook bacon in a skillet until crispy. Once cooked, remove from skillet, crumble bacon, and set aside. Transfer bacon fat to a small saucepan. Whisk in vinegar, sugar, and mustard over low heat. Season with salt to taste. Add the bacon, egg, and dressing to salad and toss gently until well combined. Serve immediately.
From showmetheyummy.com


SPINACH SALAD WITH ROASTED SHIITAKE MUSHROOMS - CHEF CINDY
2019-08-29 Drizzle with 2 tablespoon of olive oil and sprinkle with 1 teaspoon or more of sea salt. Roast at 375 for approximately 20 min or until crispy. While roasting, slice the radishes and turnips into a matchstick cut. Clean the tomatoes and slice each in half. Plate the spinach and top with radishes, turnips, tomatoes and top with roasted mushrooms.
From chefcindy.com


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