Recipes

Mushroom, roasted bread and spinach salad

Paul Flynn's face
Paul Flynn
Sat Jan 25 2020 - 05:55
Serves: 4
Course: Salads
Cooking Time: 0 hr 30 mins
Ingredients
  • Half a French stick, torn into pieces
  • 150ml olive oil
  • 250g button mushrooms, washed, dried and cut in half.
  • 250g chestnut mushrooms, washed, dried and cut in half
  • 6 shallots, peeled and sliced.
  • 4 cloves of garlic, peeled and finely sliced.
  • 1 tbsp honey
  • 30ml red wine vinegar
  • Salt and pepper.
  • 250g bag baby spinach, washed and dried.
  •  

1. Roast the bread with a little of the olive oil for 10-12 minutes in an oven at 180 degrees Celsius, until golden and crunchy.

2. Put the remaining olive oil in a large pan – use a wok if you have one. Heat until gently smoking, then add the mushrooms, shallots and garlic.

3. Cook for three to four minutes, then add the red wine vinegar, honey and finally the spinach. Season and turn the spinach through the mushrooms until it starts to wilt.

4. Finally add the bread into the mixture and fold it through.

5. Serve warm or at room temperature.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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