Warm Mushroom & Spinach Salad

Warm Mushroom and Spinach Salad served with Cornbread and Pico de Gallo. Click on the picture above for the cornbread recipe.

Sometimes I want something hearty and comforting but I need to feel like I ate something light. This is a delicious warm Fall salad which is light enough for lunch on the go but hearty enough for a satisfying dinner, especially when paired with a slice of #GlutenFree, #SoyFree, #Vegan Cornbread!

Baby Bella Mushrooms are rich in Omega 6 Fatty Acids, Folate, Choline, Potassium, Phosphorus, and so much more good stuff. You just cannot go wrong adding them to any meal!

Farmers Markets are always best, but with our busy schedules these days, it's just not always feasible to make the their limited hours. The convenience of a grocery store is sometimes just what's needed. So when I go to the grocery store, I ALWAYS check the discounted fruits and veggies first, because you just never know what treasures you may find. Today I found a TON of Organic Baby Bella Mushrooms and Organic Spinach on sale that were still looking fresh! Out went my shopping list. I had found something better, and I saved $$$ !!

Remember Spinach is in Peak Harvest from November through May, so not only is it more flavorful, you also get higher nutritional value as well! That's right, more Vitamin A and K, Folate Betaine, Omega 3 Fatty Acids, Calcium, Magnesium, Potassium, and even more vitamins and minerals that I haven't listed!!

Ingredients:

1/2 lb #Spinach, washed and dried

1 1/2 lbs #BabyBella (#Crimini) #Mushrooms, cleaned and chopped (you could use White Button or Large Portabella Mushrooms)

1 medium white onion, chopped

1/4 red bell pepper, chopped

1/4 yellow bell pepper, chopped

2 large cloves of garlic, grated

2 Tbsp Extra Virgin Olive Oil

1/2 tsp tomato paste

2 Tbsp fresh cilantro (coriander)

1/2 tsp ground cumin

1/4 tsp dried oregano

1/4 tsp smoked paprika

salt and pepper to taste

Chop the mushrooms into 1/4" pieces

Directions:

Heat the pan on medium high heat and add 1 Tbsp oil

Once oil is hot enough, add onions and bell peppers to the pan

Sauté about 3 minutes

Add garlic

Sauté another 3 minutes

Add tomato paste, cumin, oregano, and paprika

Sauté another 3 minutes

Add mushrooms

Sauté about 10 minutes; the mushrooms will let out a good bit of water which will make a nice sauce

Add fresh cilantro and sauté another couple of minutes

Add Salt and Pepper to taste

Did you know that Baby Bella and Crimini Mushrooms are the same?

Toss the Spinach in the remaining oil and add salt and pepper to taste

Plate the Spinach and spoon the mushroom mixture on top

Add a slice of #vegan #GF #SF cornbread and top with Pico de Gallo (recipe coming soon)

¡Buen Provecho!