Baby bella mushrooms sautéed in a lemon garlic butter, served on a bed of balsamic spinach creates an explosion of earthy flavors and textures.
Baby bellas, also know as baby portobello, cremini, or crimini, are members of the same family of mushrooms as the familiar white buttons and the portobello. The difference between the varieties is simply age. The slightly more mature state of the crimini brings a browner color, and a deeper flavor to a dish than the younger more tender white mushroom. The firmer texture of the baby bella allows it to hold up well in a sauté pan, and also makes it a perfect choice for soups and stews.
- 1 lb baby bella mushrooms, brushed clean and sliced
- 1 lb fresh spinach
- 3 cloves garlic, minced
- 2 hard boiled eggs, sliced
- 2 tablespoons butter
- 1 lemon, juice and zest
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- salt and pepper to taste
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Whisk olive oil and balsamic vinegar together with a pinch of salt and pepper and set aside.
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Melt the butter in a large skillet over medium heat. Sauté mushrooms until tender, about 15 minutes. Add garlic and cook for another minute just to bloom the flavor. Add a few tablespoons of lemon juice to deglaze the pan. Remove from heat.
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Toss spinach with the balsamic vinegarette and place on a large serving platter. Arrange eggs slices, and top with the sautéed mushrooms. Finish the dish with some lemon zest and a grind of fresh pepper.
I think Craisins would also be a welcome addition to this dish. Tossed with the spinach they would add a bit of color and an interesting flavor note, making this a perfect side dish for the holidays.
