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warm spinach salad with shiitake mushrooms and red onion

Name: Warm Spinach Salad with Shiitake Mushrooms and Red Onion
Prep time: 35 min
Total time: 55 min
Yield: Serves 10 to 12
Ingredients: 1/2 cup white balsamic vinegar; 2 teaspoons sugar; Kosher salt and freshly ground pepper; 1 small red onion, thinly sliced into rounds (1 cup); 2 pounds spinach (from 3 large bunches), tough stems removed, thoroughly washed and drained; 1/2 cup extra-virgin olive oil; 1 pound shiitake mushrooms, stemmed and halved, or sliced if large; 1/4 cup sesame seeds, toasted

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Prep Time: 35 minutes

Total: 55 minutes

Servings: 11

Cost: $1.56 /serving

Author : Martha Stewart

Ingredients

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1/2 cup white balsamic vinegar2 teaspoons sugarKosher salt and freshly ground pepper1 small red onion, thinly sliced into rounds (1 cup)2 pounds spinach (from 3 large bunches), tough stems removed, thoroughly washed and drained1/2 cup extra-virgin olive oil1 pound shiitake mushrooms, stemmed and halved, or sliced if large1/4 cup sesame seeds, toasted

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Instructions

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Step 1

In a saucepan, bring vinegar, sugar, and 1 teaspoon salt to a simmer. Remove from heat; stir in onion. Let cool completely. If desired, refrigerate in an airtight container up to 1 week. Drain, reserving onion and 1/3 cup liquid.

Step 2

Place spinach in a large bowl. In a large straight-sided skillet or shallow pot, heat 1/4 cup oil over medium-high. Add mushrooms, season with salt and pepper, and cook, stirring occasionally, until tender and golden brown in places, about 15 minutes. Add about one-quarter of spinach and cook just until collapsed, about 1 minute. Immediately spoon mushroom mixture over spinach in bowl; add reserved pickled onion and pickling liquid, remaining 1/4 cup oil, and sesame seeds. Toss to evenly coat. Season with salt and pepper; serve.