2 tsp (4g) fresh herbs (tarragon, thyme, basil or marjoram)
3 Tbs (45mL) balsamic vinegar
Salt and pepper to taste (sea salt if on a corn-free diet*)
6 cups (135g) baby spinach, rinsed
Grated cheese (Parmesan, Romano or Asiago)*
Enoki mushrooms (optional)
Rinse mushrooms. Remove stems and save for stock. Chop or slice
mushrooms, depending upon size. Remove gills from the portobellos.
Heat 2 Tbsp (30mL) olive oil in a skillet and sauté garlic
carefully for 5 minutes. Add mushrooms (except enoki) and cook, stirring until they begin to
release their juices. Add soaking liquid and simmer for 5 to 10 minutes to slightly reduce
liquids. Add herbs, balsamic vinegar, salt, and pepper. Stir well.
Place spinach in a large salad bowl. Top with mushrooms and their
sauce. Toss well to slightly wilt spinach. Taste and adjust seasonings if needed.
Serve garnished with grated cheese and enoki mushrooms.
* Allergy notes: People following a corn-free diet should avoid iodized
salt since it contains dextrose, which should be avoided by those allergic to corn. The egg
protein lysozyme is an unlabeled additive in some cheeses. People allergic to eggs should
eliminate any cheese in this recipe.
Serving Size 1 serving
Calories from Fat 79 (61%)
% Daily Value*
14%Total Fat 9g
Polyunsaturated Fat 1g
Monounsaturated Fat 5.5g
Sugar Alcohols 0g
* Percent Daily Values are based on a 2,000 calorie
Nutrition facts are calculated by a food expert using
nutritional values provided by the USDA for common products used as recipe ingredients. Actual
nutritional values may differ depending on the amounts or products used and can be affected by
The information presented in the Food Guide is for informational purposes
only and was created by a team of US–registered dietitians and food experts. Consult
your doctor, practitioner, and/or pharmacist for any health problem and before using any
supplements, making dietary changes, or before making any changes in prescribed medications.