Warm Sautéed Feijoa Salad in a balsamic beurre blanc
Prep time
Cook time
Total time
Author: Kelly
Recipe type: Side or Salad
Serves: Serves 4
Ingredients
- FOR THE SAUTEED SPINACH:
- 1 large container baby spinach (approx 280 grams/10 oz)
- ¼ cup red onion, diced
- ¼ cup dried wild blueberries (substitute cranberry or dried fruit of choice)
- 2 cups oyster mushrooms (approx 180 grams/6.5 oz), chopped (substitute mushroom of choice)
- 4 feijoa (pineapple guava), peeled and sliced (substitute 2 apples or pears)
- ~.~.~.~.~.~.~.~.
- FOR THE BALSAMIC BEURRE BLANC:
- 1 Tbsp balsamic vinegar
- 1 Tbsp white wine (substitute vinegar for alcohol free version)
- 1 Tbsp minced shallot
- 2 tsp fresh lemon juice + zest for garnish
- 1 tsp honey
- 4 Tbsp butter (I used salted), cut into 4 pieces (about one tablespoon each)
Instructions
- In a small bowl, whisk together: balsamic vinegar, white whine, shallots, lemon juice and honey.
- Add mixture to a small skillet and heat until it starts to simmer and the liquid reduces by about half.
- Add the butter to the skillet, one piece at a time, whisking to combine. Continue whisking until the butter is well combined and the beurre blanc emulsifies into a heavenly sauce-like mixture.
- Taste the beurre blanc and make any seasoning adjustments desired -- salt, pepper, honey, etc. as desired.
- In a large skillet add 1 Tbsp of the beurre blanc and toss in the red onion and oyster mushrooms to brown - about 1 or 2 minutes - remove onion/mushroom from skillet and set aside.
- In the same large skillet, add another tablespoon of beurre blanc and toss in the spinach. Using a wooden spoon or tongs, sauté the spinach just until it is saturated (it will reach a deeper color and look wet). Be careful not to overcook the spinach -- you want it to take on a soft and silky texture but you don't want it to be mush. This should take less than one minute. Best to err on the side of undersaturated.
- Working quickly, return the onion/mushroom mixture to the skillet with the spinach and add in the blueberries and sliced feijoa (or apple/pear) to warm through. Make any final seasoning adjustments as desired.
- Serve immediately and enjoy!
Notes
1. You can enjoy this spinach sauté as a side or a salad as desired. Of course, you can easily substitute ingredients by necessity and preference. I don't expect that the majority of my readers have access to pineapple guava ;-) but I do think any seasonal fruit would be delicious here.
2. There is really only one time to enjoy a warm spinach sauté and that's right from the pan. So unlike many other dishes, this is not one I would recommend reheating or bringing to a potluck.
3. Two suggestions for obtaining optimal sear on mushrooms - gently brush the mushrooms with minimal water to clean them (mushrooms already contain abundant water and will turn to mush if soaked in water) and give the mushrooms plenty of room in the pan.
4. Oyster mushrooms (along with shiitake, maitake, enoki, and other Asian species) are reputed for their medicinal benefits, notably immune-enhancing and anti-cancer properties. Harvard medicine graduate, Dr Andrew Weil, writes prolifically on this subject.
2. There is really only one time to enjoy a warm spinach sauté and that's right from the pan. So unlike many other dishes, this is not one I would recommend reheating or bringing to a potluck.
3. Two suggestions for obtaining optimal sear on mushrooms - gently brush the mushrooms with minimal water to clean them (mushrooms already contain abundant water and will turn to mush if soaked in water) and give the mushrooms plenty of room in the pan.
4. Oyster mushrooms (along with shiitake, maitake, enoki, and other Asian species) are reputed for their medicinal benefits, notably immune-enhancing and anti-cancer properties. Harvard medicine graduate, Dr Andrew Weil, writes prolifically on this subject.
Recipe by Inspired Edibles at https://www.inspirededibles.ca/2014/11/warm-sauteed-spinach-with-blueberries-feijoa-in-a-balsamic-beurre-blanc.html