Monday, June 7, 2010

Warm Mushroom, Spinach and Salami Salad on Buttered Toast

This dish was inspired by my stroll through the farmer’s market this afternoon, where the vegetable stands were overflowing with a bounty of mushrooms. It’s my (healthier) homage to the creamy mushrooms-on-toast that I ate as a child at Sky Room and Flurys. The recipe was a terrific success, even with simple whole-wheat sandwich bread as a base. I think I’ll gussy it up a bit with a fancier brioche or baguette and serve it as a first course at my next dinner party. 

3 tbsp butter
½ lb Crimini Mushrooms, sliced
Salt (to taste)
2 tsp black pepper
3-4 Shallots, sliced (or half a small white onion)
3 tbsp Sherry vinegar (or white wine vinegar)
½ lb Spinach
2 tsp fresh thyme (or 1 tsp dried)
½ lb Salami, chopped into half-moon pieces
8 slices Bread
  1. Heat 1 tbsp of butter in a large skillet or frying pan. Add mushrooms, salt and pepper and sauté for 5 mins over medium-high heat until golden. Set aside mushrooms in a bowl. 
  2. In the same pan, heat another tbsp of butter; add shallots and fry for 3-4 mins until lightly golden. Deglaze the pan with vinegar, scraping up any brown bits stuck to the bottom. Turn off heat. 
  3. Add mushrooms, spinach and thyme, stir well, and put the lid on, allowing the spinach to wilt in the steam for 5 mins. Remove lid, add salami, and stir. 
  4. Toast bread and spread the last remaining tbsp of butter on the slices. Pile salad mixture on top of each slice and cut diagonally. Serve immediately.

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