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




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