Tuesday, January 18, 2011

Ensalada de Hongos Asados con Espinacas y Chorizo ~ Roasted Mushroom Salad with Spinach and Chorizo

Roasted Mushrooms…I love them. I first had the delicious fungi at Capital Grill back in 2000, and still to this day they were the best roasted mushroom I have ever had.  The mushrooms in this salad are a close second.  This salad was hearty, and simple it took me a total of 20 minutes from start to finish; it really works for the weeknights. 
Spinach mushrooms and the chorizo blended perfectly.  The sweetness from the red onion balanced out the spicy chorizo, and the lime juice gave it a great fresh tasting kick.  As simple as this salad is, it really packs a powerful punch in the flavor department.
Chorizo- 8 ounces
Mushrooms- 8 ounces= 4 cups (sliced, shiitakes, oysters, chanterelles are great options)
Red onion- 1 large (sliced ¼ inch thick)
Spinach- 8 ounces= 8 cups (stems removed)
Vegetable oil- 3 tbsp (optional sub: Olive oil)
Lime juice- 2 tbsp (fresh)
Oregano- ½ tsp (Mexican if you have it, if not no worries)
Salt- to taste
Method to the Madness
1)      Heat the oven to 425. Break up the chorizo into small clumps on a baking dish with sides. Sprinkle the mushrooms and onion over the chorizo. Slide them in the oven and bake for 10 minutes. Stir, breaking up the clumps of chorizo, mixing everything well. Bake for another 10 minutes.
2)      While the mushrooms are roasting, add the spinach to a large mixing bowl.
3)      In a small microwaveable container, combine the oil, lime juice, oregano, salt and two tbsp of water. Heat on high in a microwave for 30 seconds.
4)      When the mushrooms are ready, sprinkle them over the spinach. Drizzle the warm dressing over the salad and toss to combine. Serve right away.
5)      ENJOY!!!

Recipe courtesy of Rick Bayless's Mexican Everyday


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