Warm Sautéed Mushroom Salad With Spinach

warm mushroom salad served on a plate with crunchy onions and dressing on the side

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5 from 1 vote

Warm Sautéed Mushroom Salad With Spinach

A scrumptious and satisfying warm sautéed mushroom salad with spinach that you can get on the table in just 20 minutes.

Prep Time10

Cook Time10

Course: Salad

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 475kcal

Author: Helen

Equipment

Ingredients

Dressing

1 tbsp miso paste
1 tbsp tahini paste
2 tsp rice vinegar
1 tsp sesame oil
¼ tsp garlic powder
¼ tsp sugar
2 tbsp water

Salad ingredients

250 g cooked brown rice Pre cooked recommended (Note 1)
15 g butter (Note 2)
150 g mushrooms cleaned and chopped (Note 3)
2 cloves garlic crushed
80 g spinach leaves (Note 4)
100 g feta crumbled (Note 5)
80 g pickled beets chopped (Note 6)
2 tbsp crunchy onions optional

US Customary - Metric

Instructions

Combine the dressing ingredients in a small jug or bowl and set aside.
Place a frying pan on a high heat and add the butter. When the butter starts to sizzle add the mushrooms and fry for a few minutes until they begin to brown.
Reduce the heat to medium, add the garlic, fry for a minute or two until fragrant and remove the mushrooms from the pan and set aside.
Add the spinach, cook it for a few minutes until it starts to wilt and remove it from the pan and set aside.
Assemble the salad by spooning the rice into bowls and add the cooked mushrooms, wilted spinach, pickled beetroot and crumbled feta.
Drizzle with the dressing, top with crunchy onions and serve.

Notes

Brown rice: 2 portions of cooked brown rice are equivalent to 150g (or 5oz) of uncooked dry brown rice. Wild rice and farro are also good options because they have a chewy texture that goes well with the mushrooms.
Butter: Substitute with neutral oil for a vegan salad.
Mushrooms: Most mushroom types will work well, so feel free to pick your favourites. Remove any dirt by wiping them with a damp cloth or kitchen paper. If you rinse them make sure you dry them before you cook them, to avoid adding additional moisture to the salad.
Spinach: It's best to opt for fresh over frozen. Frozen spinach is great for soups and stews, but is likely to add unwanted moisture to a salad. You can substitute spinach with kale, green beans or broccoli.
Feta: Substitute with ricotta or omit to make the salad vegan.
Pickled beets: Swap for pickled cabbage or a small amount of pickled onions.

Storage:

This salad tastes best when eaten fresh but leftovers can be stored in the fridge for up to 24 hours. Place the salad in the fridge as soon as it is cool and ensure it is covered. Ensure you reheat it thoroughly on the stove or in the microwave. The salad is not suitable for freezing.

Nutrition