I found this recipe on an old receipt that I had obviously scribbled down in a mighty hurry. I have no memory of the origin of this recipe, having found it in a handbag I hadn’t used in a while. But I have tried it a couple of times, tinkering with the recipe each time (as I often do) and I think it is good enough to share. This serves two good appetites, so simply halve it if you are on your own. Keeping in mind that you are cooking the mushrooms in oil and there is oil in the dressing, you may want to drain the cooked mushrooms a bit – though I didn’t find this necessary.
Mushroom – Blue Cheese – Spinach Salad
For the dressing:
- 1 clove garlic
- pinch sea salt
- 1 teaspoon English mustard
- 4 teaspoons cider vinegar
- 2 teaspoons honey
- 6 Tablespoons good quality olive oil
Mix crushed garlic clove and salt together; put this and all other dressing ingredients in a jar or small jug and mix together.
For the salad:
- 200 grams mushrooms
- 2 Tablespoons olive oil
- 1 or 2 crushed cloves garlic(or to taste)
- 200 grams blue cheese
- 200 grams baby spinach
Saute mushrooms and garlic in olive oil until mushrooms are nicely cooked through. Remove pan from heat, and add the blue cheese to the mushrooms so flavours intermingle. Divide the washed spinach on two plates or bowls, and drizzle the dressing lightly over the leaves. You can add a little sea salt and black pepper at this stage if desired. Put the mushrooms/blue cheese atop the leaves, and voila! Quick lovely supper.
You can add your own little touches to this – I have used a mixed greens mix instead of spinach,and I love a bit of tomato (in season) on top. For you non-vegetarians, you can sprinkle some leftover bacon or ham in the mushroom/blue cheese mixture. This is a perfect vehicle for experimentation: Try adding strawberries or pears, black olives or avocados, substituting the blue cheese for feta cheese – the possibilities are endless. Experiment and enjoy!