Sautéed Shiitake and Red Onions with Roasted Sunchokes over Spinach


TAGGED : Salad, SUGAR DETOX RECIPE

Chef Audrey Snyder made this wholesome salad with lightly sautéed shiitake mushrooms and red onions alongside roasted sunchokes.

sauteed-shiitake-red-onion-sunchokes-spinach-salad

 

INGREDIENTS:

  • 1/2 pound of sunchokes
  • 4 tablespoons extra virgin olive oil
  • sea salt, to taste
  • 1 large red onion, quartered
  • 8 ounces of whole shiitake mushrooms
  • 4 ounces spinach
  • ground pepper, to taste

DIRECTIONS:

  1. For the sunchokes, preheat the oven to 350°F. Scrub the tubers and cut out any eyes. Slice the tubers in halves. Mix with about 1 tbsp of olive oil and salt in a large bowl then arrange the pieces on a baking sheet. Roast for 35-40 minutes.
  2. Heat 2 tbsp of extra virgin olive oil in a medium skillet over medium heat. Add the onions, stirring occasionally for about 5 minutes. Either keep them in if you like them more caramelized or remove them. Add the mushrooms, tossing occasionally, until tender and lightly browned, about 8 minutes. Add between 1 tbsp of water to the skillet to give some moisture to the mushrooms. Reduce to low and let steam for about 2 minutes longer.
  3. Remove sunchokes, onions and mushrooms. Toss them into a large bowl. Next take your spinach and take the last 1 tbsp of olive oil and some salt and pepper to mix through the greens. Add the onions, shiitake and sunchokes to the top.


DETAILS

2

servings

31-45

min


Vegetarian Non-Vegetarian Dairy-free Gluten-free Nut-free Paleo Vegan