Marinated Portabello Mushroom, Spinach, and Radicchio Salad with Creamy Feta Dressing by Caitlin
Marinating Mushrooms and Roasted Garlic
Serves 4 as a main, more as a side. From Rebar Modern Food Cookbook
1 bulb roasted garlic
1/3 cup feta cheese
1/3 cup crème fraiche*
1/3 cup buttermilk
3 tb oregano, chopped
2 tsp honey
2 tb red wine vinegar
¼ tsp salt
½ tsp black pepper
*could substitute plain, tart yogurt, make your own, or omit
1 bunch spinach washed and stemmed
I small head radicchio
4 portabello mushrooms
2 roasted red pepper (Canned is fine)
1 small red onion
Marinate the portabello mushrooms first by placing the 4 mushrooms in a medium sized bowl and pouring over ½ cup olive oil, ½ tsp red chile flakes, 2 garlic cloves minced, ¼ cup white wine, ¼ cup balsamic vinegar and 1 tsp lemon zest. Mix it all up and cover the mushrooms to coat. Marinate for 4 hours in the fridge.
Heat oven to 400 degrees F. Cut just a bit of the top of the garlic bulb off and place cut side up on a square of aluminum foil. Drizzle with a dash of olive oil, season with salt and pepper and wrap up tightly in foil. Roast in oven for about 45 minutes. A knife should slide easily into one of the cloves when poked if it’s done.
Make the dressing by squeezing out the cloves from the bulb of roasted garlic and mixing with the feta cheese until smooth. Add remaining dressing ingredients and stir thoroughly until combined.
Remove the portabello mushrooms from the marinade and pat dry. Roast them on an oiled baking sheet in a 400 degree oven for 15 minutes. Cool and cut into 1/8” thick slices.
Slice roasted pepper into long thin strips. Finely slice red onion. Separate the radicchio leaves and tear them and spinach into bite sized pieces.
If serving all the salad at once, toss the vegetables with enough dressing to coat. I was only making salad for two so I attractively arranged the spinach, radicchio and mushrooms in a large bowl, then drizzled dressing over each serving and topped with the roasted pepper.