I used Malin’s Mushrooms with Shallots in a Balsamic Reduction as a base for this quick and elegant salad.
Makes 2 servings
4 large shallots
2 tablespoons butter
10 crimini mushrooms
1 tablespoon brown sugar
1 tablespoon dried thyme
3 tablespoons balsamic vinegar
salt and pepper
3 cups baby spinach leaves
1 ounce goat cheese
Quarter the shallots. Halve the mushrooms.
Sauté the shallots in the butter for three minutes. Add the mushrooms and brown sugar, stirring for one minute.
Add the thyme, salt and pepper and the balsamic vinegar. Allow to boil vigorously for 4 minutes. Serve warm or at room temperature.
Meanwhile, divide spinach between two plates. Top each with half of the mushroom mixture and half of the goat cheese.
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