Spinach Mushroom Salad

I was at the asian store the other day and saw this big weird looking mushroom called Abalone Mushroom, so of course I bought it. I always try to cook with new things.  I googled it once I got home and it’s apparently a type of oyster mushroom. I first sautéed the mushrooms to see what they tasted like and I loved them, they were fantastic. They are very meaty and earthy, but yet are mild in taste. Just delicious. We are trying to eat healthier so I decided to make a salad that would be quite satisfying, even as dinner.

Recipe:

• a bag of baby spinach
• 3 cut up hard-boiled eggs
• 1-2 cups of shredded carrots
• a handful of toasted almonds
• 1/4 cup of crumbled feta cheese (you could use some nice mild blue cheese as well)

For the mushrooms:

• mushrooms (1 big abalone mushroom or a package of oyster mushrooms)
• a touch of lemon or lime juice
• 4 cloves of garlic
• salt
• pepper

Dressing:

• olive oil
• apple cider vinegar
• salt
• pepper
• dried parsley and oregano

First cut up the mushroom and garlic and saute it in a pan until it gets nice and brown. Add salt and pepper and right before you are done cooking the mushrooms squirt a little lemon or lime juice on top. For some reason the juice brings out a great flavor of the mushrooms, but don’t put too much or it will kill the great taste. Combine the rest of the salad ingredients with the mushrooms. I just made a simple dressing because there is so much flavor in the salad that it shouldn’t over take it.  Enjoy!