Wild Mushrooms & Baby Spinach Recipe

Wild Mushrooms & Baby Spinach Recipe


  • 4 oz Fresh Baby Spinach
  • 3 oz Mixed Wild Mushrooms (Shitake, Oyster, Cremini)
  • 1 T Chopped Garlic
  • 1 T Minced Shallots
  • 2 Sprigs Fresh Thyme
  • ¾ T Vadouvan Curry Spice
  • 1 T Avocado Oil
  • 1 T Marsala Wine


Start by blanching spinach in boiling water for 1 minute, remove, and place into ice bath. Squeeze all excess liquid from spinach by hand, and place on sheet tray. Heat large sauté pan on high heat, then add mushrooms and thyme. Once mushrooms begin to take on color, add garlic and shallots. Lower heat to medium as to not burn the garlic.

Season with salt and pepper. When mushrooms are tender deglaze with wine and remove from heat, sautéing until wine is cooked into mushrooms. Add the blanched spinach into the pan with mushrooms and return to high heat. Add Vadouvan Curry and incorporate together. Remove from heat, check seasoning, place in rounded serving bowl.



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