Pairing Recipe #6:
Sautéed Mushroom Spinach Salad with Gwyneth Paltrow’s Standby Vinaigrette
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Servings: 2
Elevate your salad game with this exquisite Sautéed Mushroom Spinach Salad, a dish that’s not only bursting with flavors but is also easy to make. The savory blend of sautéed mushrooms and garlic, paired with the freshness of baby spinach and the richness of Parmigiana Reggio, is simply irresistible. Topped with Gwyneth Paltrow’s signature Standby Vinaigrette from “My Father’s Daughter”, this salad is a surefire way to impress at any table. A warning in advance: it’s addicting!
Wine Pairing:
Enjoy this salad with a glass of Pinot Noir, California Chardonnay, Chablis, Pinot Grigio, or Sauvignon Blanc for an enhanced dining experience.
Ingredients:
- 2 cups baby spinach
- 1 tablespoon extra virgin olive oil
- ½ medium red onion, thinly sliced
- 2 cloves garlic, minced
- 1 package (about 8 oz) cremini mushrooms, sliced
- ¼ cup dry red wine
- Salt and pepper, to taste
- 2 teaspoons freshly grated Parmigiana Reggio
Gwyneth Paltrow’s Standby Vinaigrette:
- 2 teaspoons Dijon mustard
- 2 teaspoons real Vermont maple syrup
- ¼ cup red wine vinegar
- ½ cup extra virgin olive oil
- Salt and pepper, to taste
Instructions:
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced onions and cook for 3-5 minutes, until they start to soften.
- Stir in the minced garlic, sliced mushrooms, red wine, salt, and pepper. Continue to cook for another 3-4 minutes, or until the mushrooms are tender and flavorful. Remove from heat and set aside to cool slightly.
- Prepare the vinaigrette by whisking together the Dijon mustard, maple syrup, and red wine vinegar in a small bowl. Gradually whisk in the olive oil until the dressing is emulsified. Season with salt and pepper to taste.
- In a large bowl, combine the baby spinach, sauteed mushroom and onion mixture, and freshly grated Parmigiana Reggio. Drizzle with the prepared vinaigrette and toss gently to combine.
- Serve immediately, with additional dressing on the side if desired.
Notes:
- Feel free to adjust the amount of maple syrup in the dressing to suit your taste.
- The salad is best enjoyed fresh but the vinaigrette can be made in advance and stored in the refrigerator for up to a week.
Enjoy your delectable Sautéed Mushroom and Spinach Salad!
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