- 4 cups of your favourite mushrooms
- 1/2 red onion, finely diced
- 4 cups baby spinach
- 1/3 cup crumbled feta
- 1/3 cup chopped toasted pecans
- 2 tbsp extra-virgin olive oil
- 1 tbsp freshly squeezed lemon juice
- 1 tsp Dijon mustard
- Salt and pepper
Preheat oven to 180C and line a foil baking sheet or other large rimmed pan with parchment paper or foil.
Place the mushrooms in a single layer on the prepared pan, Bake for 15 to 20 minutes. Carefully tip the pan to pour the liquid into a bowl; set aside. Let the mushrooms cool slightly, then chop into bite-sized pieces. In a medium bowl, toss the mushrooms with the red onion.
To serve, divide the spinach among the plates and top with the warm mushrooms. Scatter the feta and pecans over the mushrooms. Add the olive oil, lemon juice, and mustard to the mushroom juice, mix well and season to taste with salt and pepper. Drizzle over the salads and serve immediately.