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.Print
A warm salad with the rich flavours of roasted tomatoes and mushrooms which compliment the delicate flavour of the cooked spinach.
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
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.
- 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 of your timing is off for whatever reason and your other dishes need some extra cooking time.