Table of contents:
- Photo of the finished dish
- Recipe video: Salad with oyster mushrooms and spinach
- Step by step recipe with photos and videos
Video: Oyster Mushroom And Spinach Salad - Recipe With Step By Step Photos And Videos
Warm salad with fried oyster mushrooms, crispy croutons and spinach is an excellent side dish and a separate dish for the cold season.
Oyster mushrooms - 350 g
Spinach - 250 g
Salad onion - 80 g
Sweet pepper - 120 g
Bread - 100-160 g
Olive oil - 4 tablespoons
Garlic - 2 cloves
Dried oregano - 1 tsp
Dried basil - 1 tsp
Grain mustard - 2 tsp
Lemon juice - 3 tablespoons
Salt to taste
Ground black pepper - to taste
- 180 kcal
- 20 minutes.
- 20 minutes.
Photo of the finished dish
Recipe video: Salad with oyster mushrooms and spinach
Step by step recipe with photos and videos
A warm salad with oyster mushrooms and spinach is a great option for a light dinner or a warming snack that will pleasantly diversify the menu in the cold season.
The base of a salad of fresh spinach and toasted oyster mushrooms gives the dish satiety and volume, while the spicy dressing and splashes of crispy toasted whole grain bread add a bright taste and pleasant texture. The salad turns out to be pleasantly warming, healthy and light, but at the same time nutritious enough that you can safely use it as an independent dish. Try it!
You will need these ingredients for cooking.
Cut the bread into small cubes and fry in a dry skillet, 5-7 minutes, stirring occasionally, until the pieces are crispy and lightly browned.
Any bread can be used for cooking, but ideally whole grain. I used a whole grain corn baguette which added a bright color to the salad with its sunny color.
Wash the spinach leaves, dry, tear into small pieces with your hands and place in a deep salad bowl. Add the onion, sliced into thin half rings, and the bell peppers.
Heat the olive oil in a skillet. Add the chopped garlic cloves and sauté over medium heat for about 1 minute, until the garlic is lightly browned.
Then, reducing the heat slightly, add dried basil and oregano, mustard and lemon juice to the pan.
Add oyster mushrooms, pre-washed, dried with a paper towel, again increase the heat to medium, stir and fry for 7-8 minutes. Large mushrooms can be pre-cut.
Turn off the heat and add salt and ground black pepper to taste. During cooking, the mushrooms will let out juice, which, mixed with oil and lemon juice, will serve as a hot salad dressing.
Add the sautéed mushrooms along with the resulting hot dressing to a salad bowl. Stir everything thoroughly until the spinach is softened by interaction with hot ingredients.
Add crispy toasted bread to the bowl.
Mix everything again. Try the salad, add a little more salt and ground black pepper if necessary, and then serve.
Salad with oyster mushrooms and spinach is ready. Enjoy your meal!