Warm Mushroom Salad with Toasted Walnuts and Stilton

by Laura1965A

Hot, buttery mushrooms and baby spinach tossed with garlic croutons in this warm salad.

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Name: Warm Mushroom Salad with Toasted Walnuts and Stilton
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 1 Small White baguette Cut into 1cm slices; 50g (2 oz) Softened Butter; 1 clove Garlic Crushed; 1 tbsp Extra virgin olive oil; 250g (9oz) Crimini mushrooms ( baby button will do) Cleaned and left whole; 25g (1oz) Walnuts Halved; 100g Spinach whole-leaf washed and dried; 75g (3oz) Rich creamy blus Stilton Crumbled; 1tbsp Balsamic Vinegar

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INGREDIENTS

1 Small White baguette ; Cut into 1cm slices
50g (2 oz) Softened Butter
1 clove Garlic ; Crushed
1 tbsp Extra virgin olive oil
250g (9oz) Crimini mushrooms ( baby button will do) ; Cleaned and left whole
25g (1oz) Walnuts ; Halved
100g Spinach whole-leaf washed and dried
75g (3oz) Rich creamy blus Stilton ; Crumbled
1tbsp Balsamic Vinegar

Servings

INSTRUCTIONS

Preheat oven to 200C, 400F, gas mark 6.

Place the bread slices on a baking tray and cook in the oven for 5 minutes until golden and toasted, turning once.

Mash the garlic and butter together then spread each slice of toasted bread with a little of the garlic butter.

Return the bread to the oven for 5 more minutes until the butter has melted.

Meanwhile, heat a frying pan over a high heat, add the olive oil and the remaining garlic butter. Allow the butter to foam then add the mushrooms and cook for a further 4-5 mins util tender and just cooked.

Tip the mushrooms into a bowl and wipe the pan with kitchen paper.

Place the walnut halves in the dry pan and toss gently for a minute or so over a medium heat to toast.

Combine with the mushrooms, garlic crotons and spinach.

Pile onto 2 warm plates, scatter with Stilton and serve, drizzled with balsamic vinegar.

NOTES

The croutons could be prepared ahead of time and warmed through and topped with the garlic butter just before serving. alternatively - use shop bought croutons.

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Warm Mushroom Salad with Toasted Walnuts and Stilton

1 Small White baguette Cut into 1cm slices
50g (2 oz) Softened Butter
1 clove Garlic Crushed
1 tbsp Extra virgin olive oil
250g (9oz) Crimini mushrooms ( baby button will do) Cleaned and left whole
25g (1oz) Walnuts Halved
100g Spinach whole-leaf washed and dried
75g (3oz) Rich creamy blus Stilton Crumbled
1tbsp Balsamic Vinegar

Preheat oven to 200C, 400F, gas mark 6.
Place the bread slices on a baking tray and cook in the oven for 5 minutes until golden and toasted, turning once.
Mash the garlic and butter together then spread each slice of toasted bread with a little of the garlic butter.
Return the bread to the oven for 5 more minutes until the butter has melted.

Place the walnut halves in the dry pan and toss gently for a minute or so over a medium heat to toast.
Combine with the mushrooms, garlic crotons and spinach.
Pile onto 2 warm plates, scatter with Stilton and serve, drizzled with balsamic vinegar.

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Nutrition

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Serving Size: 1 Serving (5g)
Recipe Makes: 4 Servings

Calories: 32
Calories from Fat: 30 (94%)

Amt Per Serving		% DV

	Total Fat 3.4g	5 %
	Saturated Fat 0.5g	2 %
	Monounsaturated Fat 2.5g
	Polyunsanturated Fat 0.4g
Cholesterol 0mg		0 %
Sodium 0.3mg		0 %
Potassium 5mg		0 %
Total Carbohydrate 0.4g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.4g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 32

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