Petitchef

Roasted mushroom salad with spinach and chorizo

Main Dish
4 servings
15 min
25 min
Very Easy

Ingredients

Number of serving: 4
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 tablepsoons (optional sub: Olive oil)

Lime juice- 2 tbsp (fresh)

Oregano- ½ teaspoon (Mexican if you have it, if not no worries)

Salt- to taste

Preparation

  • 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.
  • While the mushrooms are roasting, add the spinach to a large mixing bowl.
  • 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.
  • When the mushrooms are ready, sprinkle them over the spinach.
  • Drizzle the warm dressing over the salad and toss to combine.
  • Serve right away.

Photos

Roasted Mushroom Salad with Spinach and Chorizo, photo 1
Roasted Mushroom Salad with Spinach and Chorizo, photo 2
Roasted Mushroom Salad with Spinach and Chorizo, photo 3
Roasted Mushroom Salad with Spinach and Chorizo, photo 4

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