Spinach Salad with Seared Shiitake Mushrooms - New York times

Shiitakes, which are sold in many supermarkets along with cremini and button mushrooms, are nutritional powerhouses. In addition to the B-vitamins and minerals that all mushrooms contain, shiitakes contain amino acids and linoleic acid, an essential fatty acid. When you pan-cook them over high heat, as you do here, the flavour is very intense.

For the dressing:

1 tablespoon red or white wine vinegar or sherry vinegar

1 tablespoon fresh lemon juice

1 small garlic clove, finely minced or pureed in a mortar and pestle

Salt and freshly ground pepper to taste

1 teaspoon Dijon mustard

1/3 cup extra virgin olive oil (can substitute some yogurt or buttermilk for some of the olive oil for a low-fat dressing)

For the salad:

6 large or 8 smaller fresh shiitake mushrooms, stemmed and sliced (discard the stems or use for stock)

1 teaspoon canola oil

Salt to taste

1 6- or 7-ounce package baby spinach, rinsed and dried

1 celery stalk, preferably from the inner heart of the celery, sliced very thin

1 to 2 tablespoons pine nuts or broken walnut pieces, lightly toasted

1 ounce crumbled goat cheese

1. Mix together the vinegar and lemon juice with the garlic, salt, pepper, and Dijon mustard using a fork or a small whisk. Whisk in the olive oil and the yogurt or buttermilk if using. Set aside.

2. Combine the spinach, nuts, celery, and goat cheese in a salad bowl.

3. Heat a pan over medium high heat. Add 1 teaspoon oil and when very hot, add the mushrooms. Shake the pan once, then let the mushrooms cook without moving them around until they begin to sweat and soften (watch closely). After about a minute or two, when they have begun to sear and release moisture, you can move them around in the pan. Cook for about 5 minutes, season to taste with salt and pepper and remove from the heat. Add to the spinach mixture and toss with the dressing. Serve at once.

Note: You can also make this salad with baby arugula.

Yield: Serves 4 to 6

Advance preparation: All of the ingredients can be prepped and the salad dressing made several hours before you cook the mushrooms and toss and serve the salad.

http://www.nytimes.com/slideshow/2008/11/21/health/nutrition/112108-RFHSalads_9.html