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Ingredients
- 500g button mushrooms, wiped with a damp cloth if necessary
- half a garlic clove, finely sliced
- sea salt and pepper
- 4 tbsp extra virgin olive oil
- 2 tbsp sherry or white wine vinegar
- 1 tbsp chopped parsley
- 2 cups baby spinach leaves
Method
Remove stems and discard, and slice the mushrooms very thinly. Dress with garlic, salt, pepper, oil and vinegar and stand for 10 minutes. Add the parsley and spinach, toss and check for seasoning.
Serve drizzled with a little extra virgin olive oil.
This recipe is featured in the book, Vegetarian which is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
Photo: Marina Oliphant
