Health & Fitness
Farmer's Table Sells Farm Fresh Produce ~ Warm Mushroom Spinach Salad with Arugula Flowers
A Warm Mushroom Spinach Salad inspired by fresh ingredients found at the Farmer's Table restaurant in New Canaan.
Recently, I wandered into to see what local produce they had in stock. Not only does Farmer's Table serve a , but they also carry fresh local produce from their own farm as well as other local farms.
Recently, Farmer's Table was reviewed by the New York Times, and now a reservation is a must to get a seat. I had hoped to bring my kids there for dinner the other night as going out to eat has become extremely difficult given my youngest son's multiple allergies. I knew Chef Ubaldo would come up with something my little guy could eat. That's the nice thing about a smaller restaurant, and one that serves fresh farm produce — it's actually easier to accommodate allergies and eat healthily. Alas, the restaurant was fully booked for the weekend, but I will know better next time and reserve a table in advance.
As I perused the fresh produce shelves, I found some interesting mushrooms called Bunashimeji (or Beech Mushrooms), fresh chives with flowers, spring onions, shallots, lemon verbena, and some petite arugula flowers. I had never seen arugula flowers before, but they are edible, and make a pretty garnish.
I imagined making a Warm Mushroom Salad, garnished with the fresh chives and arugula flowers — how pretty that would be.
Bunashimeji mushrooms can be eaten raw, but I like them cooked until just tender. They add a nice meaty texture to this salad. The slightly bitter taste of Arugula Flowers compliments the sweetness of the balsamic vinegar.
Find out what's happening in New Canaanwith free, real-time updates from Patch.
Ingredients:
Sauteed Mushrooms:
- 1 bunch 100% Organic Bunashimeji (Beech Mushrooms), trimmed
- 1 tablespoon olive oil
- 1 shallot, thinly sliced
- 1 tablespoon balsamic vinegar
- salt and pepper, to taste
Salad:
Find out what's happening in New Canaanwith free, real-time updates from Patch.
- 2 large handfuls of baby spinach
- fresh arugula flowers
- fresh chives with blossoms
Directions:
- To saute mushrooms, heat oil in a shallow small saute pan.
- Saute shallots and Bunashimeji in olive oil for one minute.
- Add balsamic vinegar and gently toss mushrooms for another 30 seconds.
- Season to taste with salt and pepper.
- To assemble salad, place a large handful of baby spinach on 2 plates.
- Spoon warm sauteed mushrooms on top.
- Garnish with fresh arugula flower and chives.