Spinach and Warm Mushroom Salad

About Spinach and Warm Mushroom Salad

Ingredients

• Fresh and tender spinach (washed and dried) 2 medium bunches
• Mushrooms, sliced 2 cups
• Red onion, thinly sliced ½
• Red capsicum, seeded and sliced 1 medium
• Whole wheat bread 3 slices
• Olive oil 1 tbsp
• Garlic cloves, minced 2
• Lemon juice 1 tbsp
• Dried oregano 1 tsp
• Dried basil 1 tsp
• Grainy mustard paste 1½ tsps
• Sea salt to taste
• Black pepper powder to taste
• Parmesan cheese, freshly grarted ½ cup

How to Make Spinach and Warm Mushroom Salad (Stepwise Photos)

Method

1. Shred the spinach by hand into a large bowl. Add onion and red capsicum.
2. Toast the bread and then cut it into cubes. Alternatively, you could cut into cubes first and toast it in the oven so they get crisp all over. Add to the spinach.
3. Warm the oil in a non-stick pan over medium heat. Add garlic and saute for a few minutes, being careful not to burn. Add lemon juice, oregano, basil, mustard and mushrooms. Mix well and let the mushrooms cook for about 5-7 minutes.
4. Add sea salt and black pepper powder and toss.
5. 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 it is not enough. Just make sure it is nice and hot.
6. Toss the hot dressing over the spinach. Toss well so that the spinach wilts.
7. Transfer into a serving platter, sprinkle parmesan cheese and serve warm.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps