Spinach Salad with Seared Shiitake Mushrooms

By Martha Rose Shulman

Updated June 10, 2024

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
15 minutes
Rating
5(106)
Comments
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Shiitakes, which are sold in my supermarket along with cremini and button mushrooms, are powerhouse mushrooms. Along with the B-vitamins and minerals that all mushrooms contain, the shiitake contains all 8 amino acids, unusual for a plant, and the essential fatty acid linoleic acid, as well as an immune-boosting chemical component called lentinan. When you pan-cook them over high heat, as you do here, the flavor is very intense, because of the natural msg that all mushrooms contain.

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Ingredients

Yield:Serves 4 to 6

FOR THE DRESSING

  • 1 tablespoon red or white wine vinegar or sherry vinegar

  • 1 tablespoon fresh lemon juice

  • 1 small garlic clove, finely minced or pureed in a mortar and pestle

  • Salt and freshly ground pepper to taste

  • 1 teaspoon Dijon mustard

  • ⅓ cup extra virgin olive oil (can substitute some yogurt or buttermilk for some of the olive oil for a low-fat dressing)

FOR THE SALAD

  • 6 large or 8 smaller fresh shiitake mushrooms, stemmed and sliced (discard the stems or use for stock)

  • 1 teaspoon canola oil

  • Salt to taste

  • 1 6- or 7-ounce package baby spinach, rinsed and dried

  • 1 celery stalk, preferably from the inner heart of the celery, sliced very thin

  • 1 to 2 tablespoons pine nuts or broken walnut pieces, lightly toasted

  • 1 ounce crumbled goat cheese

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

5 grams carbs; 2 milligrams cholesterol; 161 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 15 grams fat; 2 grams fiber; 251 milligrams sodium; 3 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Mix together the vinegar and lemon juice with the garlic, salt, pepper, and Dijon mustard using a fork or a small whisk. Whisk in the olive oil and the yogurt or buttermilk if using. Set aside.

  2. Step 2

    Combine the spinach, nuts, celery, and goat cheese in a salad bowl.

  3. Step 3

    Heat a pan over medium high heat. Add 1 teaspoon oil and when very hot, add the mushrooms. Shake the pan once, then let the mushrooms cook without moving them around until they begin to sweat and soften (watch closely). After about a minute or two, when they have begun to sear and release moisture, you can move them around in the pan. Cook for about 5 minutes, season to taste with salt and pepper and remove from the heat. Add to the spinach mixture and toss with the dressing. Serve at once.

Tip

  • You can also make this salad with baby arugula.

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Ratings

5 out of 5
106 user ratings
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Comments

Jenny C.

So simple yet perfect. I substituted white balsamic vinegar because that's what I had.

Lisa C

This is a cherished standard in my kitchen. I've made numerous variations over the years--using sturdier salad mixes containing arugula and baby kale; substituting whatever toasted nuts I have on hand; putting in double or triple the amount of goat cheese (because why not?); and adding enough cooked bowtie pasta to turn it into a one-bowl meal. Love, love, love.

Mickey

Fantastic salad!

Nancy

I would make this again, it was a hit. Added croutons.

Chris in SLC

Amazing superfood salad to pair with blueberry agrodolce salmon! I simply doesn't get any better!

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