Fresh greens, mushrooms and a homemade blue cheese dressing topped with bacon bits…. Doesn’t get much better than that! If you can find them, the more varieties of mushrooms the better, in my store I could only find 2. They add such a hearty flavor under the crisp spinach leaves with the olive oil based blue cheese dressing. Add a few bacon bits to the top of any salad and you have a winner!!
On a recent cruise with some girl friends, we went to the cooking demonstration with the cruise chefs. I always love learning new things and I was taking notes the whole time! They used a lot of mushrooms in a few of the dishes and they use 5 varieties in their kitchens. Can you name them all?? I could name a few but not all…. until now! They are Shitake, Portabella, Oyster, Enoki, and Button.
Baby Spinach and Fresh Mushrooms
¼ lb. baby spinach
6 strips bacon
3 oz. blue cheese crumbles
4 Tbl. extra virgin olive oil
1 Tbl. butter
4 c. mushrooms, assorted varieties
½ Tbl. lemon juice
salt and pepper to taste
Cut bacon into pieces and cook until crisp. Drain off excess fat. Keep warm till use. Wash and dry spinach leaves. Chop mushrooms and cook in brown butter with salt and crushed black pepper until tender. Keep hot. Blend olive oil, half of the blue cheese, lemon juice, salt and pepper till smooth. Adjust seasoning to liking. Place a quarter of the mushrooms on the center of the plate. Toss the blue cheese dressing and spinach leaves together and place over the mushrooms. Garnish with crumbled blue cheese, fresh bacon crumbles and Parmesan crisp.