Stack of the Day
This recipe is inspired by an Editors' Pick from the "Your Best Mushrooms" contest at Food52.com -- Warm Mushroom Salad with Crispy Polenta. I edited the list of ingredients based on what I had available, substituting humble toast in place of polenta, spinach for arugula, Spanish mahon for parmesan, cilantro for thyme and ricotta for creme fraiche. (So in fact I didn't follow the recipe at all, but nevertheless it was my culinary inspiration so I must give due credit). In my opinion there is almost nothing as delicious as sauteed mushrooms, which are the star in this meaty-yet-meatless open-faced sandwich:
MUSHROOMS & SPINACH SALAD ON TOAST
2 teaspoons olive oil
1 teaspoon lemon juice
1 teaspoon dijon mustard
2 cups loosely packed spinach
1/4 cup grated Spanish mahon cheese
1 Tbsp olive oil
1 clove garlic, chopped
8 oz package cremini mushrooms, roughy sliced (plus 1/4 cup oyster mushrooms that I had leftover -- any combination of 'shrooms will work)
2 Tbsp cilantro
1 dollop ricotta cheese, for garnish
1. In a medium bowl, whisk together the olive oil, lemon juice and mustard. Toss the spinach and Spanish mahon with the dressing and set aside.
2. In a medium skillet heat 1 Tbsp olive oil over medium heat. Add the mushrooms, garlic, and cilantro.
3. Cook until the mushrooms have started to brown and the excess water has evaporated (about 10 minutes).
4. Top a piece of toast with the spinach salad mixture. Put the mushrooms over the spinach and garnish with a dollop of ricotta and cilantro.