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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Baby bella mushrooms sautéed in a lemon garlic butter, served on a bed of balsamic spinach creates an explosion of earthy flavors and textures. /whatscooking/2012/05/24/baby-bellas-spinach/ Ingredients:
1 lb baby bella mushrooms, brushed clean and sliced |
1 lb fresh spinach |
3 cloves garlic, minced |
2 hard boiled eggs, sliced |
2 tablespoons butter |
1 lemon, juice and zest |
3 tablespoons olive oil |
2 tablespoons balsamic vinegar |
salt and pepper to taste |
Directions:
1. Whisk olive oil and balsamic vinegar together with a pinch of salt and pepper and set aside.
2. Melt the butter in a large skillet over medium heat. Sauté mushrooms until tender, about 5 minutes. See Photo
3. Add garlic and cook for another minute just to bloom the flavor. Add a few tablespoons of lemon juice to deglaze the pan. Remove from heat.
4. Toss spinach with the balsamic vinegarette and place on a large serving platter.
5. Arrange eggs slices, and top with the sautéed mushrooms.
6. Finish the dish with some lemon zest and a grind of fresh pepper.
7. Cooks Note: I think Craisins would also be a welcome addition to this dish. Tossed with the spinach they would add a bit of color and an interesting flavor note, making this a perfect side dish for the holidays.
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