Grain Free and Paleo
Warm Spinach Salad with Sauteed Shiitake Mushrooms and Garlic
This elegant warm salad celebrates the earthy depth of forest-grown shiitake mushrooms paired with tender seasonal spinach. Searing the mushrooms until golden and tossing them while hot allows the greens to slightly wilt, creating a sophisticated texture perfect for a harvest table.
- Prep
- 15 min
- Cook
- 15 min
- Serves
- 4
- Level
- Easy
- Per serving
- 210 kcal
Method
Clean the shiitake mushrooms by wiping them with a damp cloth; remove and discard the woody stems, then slice the caps into 1/4-inch thick pieces. Thinly slice the garlic into chips and finely dice the shallot.
Place the fresh baby spinach in a large heat-proof wooden or ceramic serving bowl and set it aside.
Heat the olive oil in a wide cast-iron skillet over medium-high heat. Add the sliced shiitakes in a single layer. Let them sear undisturbed for 3-4 minutes until golden on one side, then toss and continue cooking for another 3 minutes until softened and deeply colored.
Reduce the heat to medium. Add the shallots and garlic chips to the skillet. Saute for 2 minutes, stirring constantly to ensure the garlic turns golden but does not burn.
Deglaze the pan by pouring in the balsamic vinegar. It will bubble and steam; stir quickly to pick up any browned bits from the bottom of the pan. Season the mixture with salt and pepper.
Immediately pour the hot mushroom and dressing mixture over the spinach. Toss gently with tongs for about 30 seconds—the heat from the mushrooms will perfectly wilt the leaves without making them soggy.
Garnish with toasted walnuts and an extra crack of black pepper. Serve immediately while warm.
Notes
Avoid washing shiitakes under running water; they act like sponges and will steam rather than sear if they are too wet.
Ensure the garlic is sliced into even 'chips' so they crisp up uniformly in the hot oil.
For the best texture, use baby spinach; if using mature spinach, be sure to remove the thick, fibrous stems before tossing.
This recipe is naturally grain-free and dairy-free as it relies on high-quality fats and vinegars for the dressing.
