Mushroom and Spinach Salad

Shaved parmesan adds class and makes this simple salad rustic.

Mushroom and Spinach Salad

I make this mushroom and spinach salad when I want something healthy, easy and clean in flavors. It takes no more than 15 minutes to prepare and is great as a side dish (see oshitashi for another great side dish), or you can add your own protein (fish, grilled chicken, beef) and turn it into a main.

Spinach and Mushroom Salad

Spinach, mushrooms and parmesan salad
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4 people 1x
  • Category: Salad


  • 3 tablespoons extra virgin olive oil
  • 5 button mushrooms (sliced)
  • 1 bag pre-washed baby spinach
  • 1 shallot (sliced into half moons)
  • 1 tablespoon red wine vinegar (or freshly squeezed lemon juice)
  • 1/4 cup shaved parmesan


  1. In a pan over medium high heat, add 1 tablespoon olive oil. When the oil is hot, add mushrooms and cook for 5 minutes, or until mushrooms are golden brown. Turn the heat off and let cool the mushrooms cool to room temperature.
  2. Whisk the remaining two tablespoons olive oil with the vinegar until the mixture has emulsified. Set aside.
  3. In a large bowl, add spinach and dressing and toss until the leaves are evenly coated. Add shallots and mushrooms and toss well.
  4. Season with salt and pepper and top with shaved parmesan.


  • Calories: 244
  • Saturated Fat: 9
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