Adapted from Gourmet Meals in Minutes, by the Culinary Institute of America Vegan
Serves 3-4
1 Tbs. peanut oil 1 ½ cups shiitake mushrooms, sliced 1 tsp. soy sauce ½ Tbs. cider vinegar 1/8 tsp salt, or to taste 1/8 tsp. freshly ground black pepper, or to taste dash Tabasco sauce 1 tsp. olive oil ¼ cup red onion, diced 3 cups fresh spinach, trimmed, washed, and torn 1 cup radicchio, very thinly sliced 1/8 cup Balsamic Vinaigrette*
Heat the peanut oil in a sauté pan. Add the mushrooms and sauté for 2 minutes. Add the soy sauce and cook until dry. Remove from the heat and add the vinegar, salt, pepper, and Tabasco sauce. Cool completely. Sweat the onion in the olive oil until translucent, about 5-7 minutes. Allow to cool.
Toss the mushrooms, onions, spinach, and radicchio together with the vinaigrette. Adjust the seasoning with salt and pepper to taste. Serve immediately.
* Use your own prepared or purchased Vinaigrette or prepare the following:
Balsamic Vinaigrette Makes 2 cups
¼ cup red wine vinegar, ¼ cup balsamic vinegar, 1 tsp. salt, ¼ tsp. black pepper, 1 ½ cups extra-virgin olive oil
Whisk together the red wine vinegar, the balsamic vinegar, and the salt and pepper. Gradually whisk in the oil. Adjust seasoning as desired. Refrigerate until needed. Whisk to recombine before using.
