Feasts, cookie platters, cocktail parties, and office holiday goodies, oh my! As fun as it is, it doesn't take long to feel the overwhelm of holiday system overload, just when the mood of the day calls for merry and bright. As a remedy to seasonal splurges, include a salad of roasted mushrooms, warm grains, and baby spinach into your menu this week.
Making the Roasted Mushroom, Grain and Spinach Salad
This quick little main-course salad starts with four easy-to-come by ingredients and a light but flavorful lemon vinaigrette. The vinaigrette is made even better by using Meyer lemons, just coming into peak season.
Here I go on about celery again. Celery adds an essential textural crunch to this dish, and a bit of delicious freshness that you will welcome to your winter plate. I view this as this as a subtle necessity.
In the extraordinary Pacific Northwest food playground we have easy access to an array of cultivated and wild mushrooms. One trial of this recipe I used a shiitake-only approach. Another trial used a melange of chestnut, oyster, shiitake, and crimini mushrooms. I loved it both ways. If you can only access white buttons or brown criminis, please use them! Your dish will be as delicious as ever.
What Wine Should I Serve with Roasted Mushroom, Grain, and Spinach Salad?
I started off suggesting a mushroom, warm grain, and spinach salad as a detoxifying healthy choice, so maybe through the holidays consider a tonic of pomegranate juice and sparkling water? Or not! I highly suggest the Artisanal Wine Cellars 2015 Dukes Family Vineyard Pinot Noir. Tom and Patty Feller, and their daughter, Mia, are a family operation dedicated to handcrafted expressive wines. The grapes in this bottle were grown by Pat and Jackie Dukes of Dukes Family Vineyard. We view the Artisanal's Pinot Noirs to be beautiful wines at incredible values.
Roasted mushrooms, warm chewy grain, and fresh spinach dressed in the best ever lemon vinaigrette. This fantastic fast and easy layered salad is hearty enough for satisfying cool weather meals, light enough to counterbalance seasonal feasts and spurges.
1½lb.mushrooms of your choice, singularly or in combinationcrimini, shiitake, chestnut, chanterelle, hedgehog, button, etc.
5stalkscelery, and leaves if your head has them
1cupwhole grain of your choice, prepared according to package directions and kept warm*barley; emmer, spelt, or einkorn farro; wheat berries; oat or buckwheat groats; brown, black, purple, red, or wild rice, etc.
8-10oz.fresh baby spinach
lemon vinaigrette, recipe below
zest of 2 lemons, in strips
Best Ever Lemon Vinaigrette
½cuplemon juice, Meyer lemon preferred, zested firstabout 2 large lemons
2clovesgarlic, pressed or very finely minced
1shallot, finely minced
salt and pepper to taste
Preheat the oven to 400° convection. Line a baking sheet with foil and spray it with oil or non-stick spray.
Begin cooking your chosen grain according to package directions. (For example, quick-cooking par cooked farro from Trader Joes takes 10 minutes to cook; unhulled barley takes up to 40 minutes.) Once it is cooked, keep it warm while the other steps come together.
Prepare the Best Ever Lemon Vinaigrette, recipe below.
Wipe mushrooms clean and trim them if necessary. If you are using shiitakes, remove the stems. Leave the small ones whole, cut the medium-sized ones in half, and the largest ones into quarters for similarly sized pieces that will roast at the same rate. Place them in a heap on the prepared baking sheet. Spoon about ¼ of the lemon vinaigrette over the mushrooms. Use your hands to toss the mushrooms in the vinaigrette, coating each piece lightly and evenly. Spread the mushroom pieces out on the pan, and place in the oven. Roast for 12 minutes, remove from the oven and stir. Spread them out again and roast them for another 10 minutes or so until they are deeply colored and their juices have almost evaporated. Don't leave them much longer than this or they will lose their tenderness.
While the mushrooms are roasting, thinly slice the celery and set aside. When the grains are cooked and drained, stir in ¼ of the vinaigrette and continue to keep gently warm. Place the spinach on the platter or individual plates.
When the mushrooms are done roasting, add the sliced celery and give it a good toss. Spoon the dressed grains in the center of the plate, and top with the mushroom/celery mixture. Drizzle a little more of the vinaigrette over the layered salad.** Garnish with strips of lemon zest, which are not only eye-catching, but add a delicious flavor note. Serve while warm.
Make the Best Ever Lemon Vinaigrette
Combine all ingredients on a pint-sized jar with a tight fitting lid. Shake until the salt and maple syrup are dissolved. Shake before each use.
*I've made this recipe using organic locally-grown barley, with buckwheat groats, and with a package of "10-Minute Farro" sometimes found at Trader Joes. Follow the package directions for any grain you use for both serving size and cooking times. **You will have a little of the vinaigrette left over. Don't be sad about this-- use it on your next kale or lettuce salad, on top of baked or broiled fish, or to dress a pan of roasted vegetables. When Meyer lemons are in season, be sure to use them. The typical Eureka or Lisbon lemons are wonderful, too, but Meyers offer a step up in flavor.I recently found that the water that remains when cooking whole-grain barley is delicious as a sipper. Cook the barley "pasta-style" floating freely in a pot of water, and reserve the water. It's as tasty as any stock, and can be used as a soup base or warming cup. This recipe is easily halved and easily doubled. If you double it, use two sheet pans to roast the larger amount of mushrooms.
You’re in the right place! I’m Pam Spettel, home cooking expert and guide, and I’m here to show you how to break up with cooking and hospitality anxiety, learn how to use recipes as guides rather than strict rules, and let your cooking intuition and confidence soar.
Superpower: Dreaming up recipes that work, serving them to my friends and family, and writing little stories about how cooking them well is the same as loving well.
Inspiration: Ingredients! The fresh, colorful, fragrant, local, seasonal ingredients found in the Pacific Northwest are my creative medium.
Heroes: Local food and wine producers– the people who keep me, my family, and our community nourished and happy.