Two weekends ago when we were celebrating our early anniversary at The Red Inn I ordered a mushroom and onion tart. Little did I know that it would be more spinach salad-esque than tart, but I was thoroughly pleased with the entire dish. Not to mention the blue cheese crumbled on top and the balsamic dressing. I decided to try and recreate the dish last night, sans tart and it was really quite simple.
For one person:
1 onion, 2-3″ in diameter
1 cup of diced mini bella mushrooms
1 cup of uncooked spinach
1/4 cup of blue or gorgonzola cheese
2-3 tbsp of balsamic vinaigrette
Cook time 30 minutes
Heat a pan with 2 tbsp of olive oil and cook the onions on low heat until they’re soft, brown and sweet. Take the cooked onions out and set them to the side.
Add 1 tbsp of olive oil back into the pan and add in the mushrooms. Cook on medium heat until the liquid has cooked away and the mushrooms are soft. Take the cooked mushrooms and set them to the side with the onions.
Add the spinach to the pan. No need to add more oil, but maybe a tbsp of water so they steam nicely. Cook them until they stems are tender and then take them and set them on the side.
Add the mushrooms and the onions back into the pan together and give them a quick toss to reheat and to mix them. Serve them on top of the spinach. Crumble the cheese on top and then drizzle balsamic vinaigrette to taste.