Warm Mushroom Salad with Grape Tomatoes and Spinach
This is an incredibly easy and delicious side dish. It does well as an accompaniment to any main; I love serving this when I BBQ steaks.
Serves 4
1 Pint grape tomatoes (or cherry tomatoes)
1 227 g package of sliced button or cremini mushrooms
1 Bag of prewashed spinach
2 Cloves garlic, crushed
2 tbsp extra virgin olive oil
Salt, both coarse and fine
Black pepper
– Place a large frying pan on high heat and add the olive oil.
– When the oil is hot (it will ripple), drop the heat to medium-high and add the tomatoes and the mushrooms; sauté for about 5 to 7 minutes, until the mushrooms are browned.
– Season with fine salt and black pepper.
– Add the spinach to the pan and season with the coarse salt and some black pepper.
– When the spinach is half wilted, drop the heat to low and add the garlic.
– Sauté for another minute, mixing the ingredients well.
– Taste to adjust seasoning.
Notes:
- After you have added the garlic you can also remove the pan from the heat and let it stand; the garlic will mellow and the flavours will infuse. This is a good trick if your timing is off for whatever reason and your other dishes need some extra cooking time.