| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Inactive: | 20 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Inactive: | 20 min |
| Yield: | 4 servings |
Ingredients
- 6 to 8 very large white mushroom caps, very thinly sliced
- 1 small red onion, very thinly sliced
- 2 teaspoons lemon zest
- 2 lemons, juiced
- 1/3 cup extra-virgin olive oil
- Salt and pepper
- 1 teaspoon ground fennel or a sprinkle of fennel seeds
- 1/2 teaspoon crushed red pepper flakes
- 3 bundles farm spinach, trimmed and washed
Instructions
- Combine the mushrooms and onions in a bowl and add the lemon zest, lemon juice, salt and pepper, to taste, the fennel and the red pepper flakes. Let stand until softened and slumped, about 20 minutes. Chop the spinach and arrange in large shallow bowl, top with the mushrooms and onion mixture and gently toss to wilt spinach.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 235 |
| Total Fat | 19 g |
| Saturated Fat | 3 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 7 g |
| Sugar | 3 g |
| Protein | 8 g |
| Cholesterol | 0 mg |
| Sodium | 720 mg |
| Serving Size | 1 of 4 servings |
| Calories | 235 |
| Total Fat | 19 g |
| Saturated Fat | 3 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 7 g |
| Sugar | 3 g |
| Protein | 8 g |
| Cholesterol | 0 mg |
| Sodium | 720 mg |
Reviews
I love lemon but it was a little bitter so the next time I only juice one lemon, added a little sugar, and some garlic….perfect!!!
My husband and I loved this, we also added a clove of garlic minced and cherry tomatoes cut in half …wonderful!!!!!
First off, please tell me how much spinach is in a “bundle” – I buy it loose (buld) from the produce section, and I really would like to know how many cups we’re talking about.
I do think there’s a great deal of onion, which is ok by me. I also made it with lime juice because that’s what I had, and I think it turned out great. It is simple and a tasty way to get dark leafy greens!
Used this recipe for a card party. Carefully number the direction steps for the last minute assembly without noting that the EVOO was missing from the directions. My guests were polite and since I served this with a Greek lasagne they thought it was part of the Greek theme. Tonight I tried it again, after realizing the directions did not include the addition of the EVOO and there was something still lacking in the flavor — maybe garlic. I added candied Pecans the first time and this time I added a chopped hard boiled egg. Maybe too much lemon. Lesson learned: always read the reviews for the hidden recipe secrets. This is the second time one of Rachel’s recipes didn’t deliver. Never went back to figure out why the fritta recipe failed, but it was a Christmas morning disaster.
We loved this! I served it with some grilled fish, and it was excllent. My hubby raved about it and said to put it in my keeper file. A few modificationsI made:
1. I didn’t have fennel, and we’re not huge fans of it in our house. I used dried basil. I imagine it would be terrific in the summer when I have fresh basil from my garden. The basil went very nicely with the lemon.
2. I didn’t use quite as much lemon juice that it called for, and it was still a bit tart, so I sprinkled just a little sugar on it after the mushrooms had marinated for awhile (only a couple of tsp).
3. I added a spinkling of crumbled goat cheese to the top, and this added a nice richness & creaminess.
This was lacking something. It was bland even with all the ingredients. I did add the olive oil so that wasn’t the problem. Maybe I didn’t add enough salt. Whatever….it was hard to get down. We threw out most of it. Sorry.
The ingredients call for 1/3 cup of olive oil. The directions omitted that step. The other critics complained of too much lemon. Put the EVOO in the mixture of mushrooms and the difference is huge! How many times have you seen a vinegarette without EVOO? C’mon people!
I did not have Fennel so that may be why may salad was a little bland. I did like the fresh taste of the lemon. This salad felt very healthy and would make a good summer side salad.
I made this for my boyfriend and I today and like other reviewers I say there was too much lemon. I only used one lemon and it was still a bit strong. I didn’t have red onion so I used about a half of a large leek and it added a mild onion taste…I think that shallots would be good too. I also added a roasted red pepper that I had left over and that added a nice flavor and color to the dish. I would make this again, but with only a half of lemon next time. My boyfriend really liked it and that’s the important part!
My husband and I both enjoyed all the flavors in this salad. I did use only 1 lemon rather than 2. Perfect!