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Provenance of Dish
I adapted this recipe from Alan Bessettes recipe in his book Edible Wild Mushrooms of North American.
It’s beautiful but needed a tweek.
Recipe
Ingredients
6 Cups fresh Spinach
1 Cup sliced Lobster Mushrooms
1/2 Cup sliced red onion
1/4 Cup pine nuts
6 TBSP EVO
3 TBSP wine vinegar
1 1/2 TBSP honey
1 TBSP dry mustard
2 small cloves garlic,pressed
Salt & pepper to taste
Instructions
Wash & dry spinach
Steam mushrooms 5 minutes
Mix EVO, vinegar, honey, mustard, garlic & salt & pepper
Add mushrooms and refrigerate at least an hour
Put spinach in a large bowl
Add onions
Toast pine nuts in a frying pan 3 minutes
Spoon mushrooms on spinach and toss adding more dressing and salt and pepper to taste
Top with pine nuts
