Wild or store-bought mushrooms add a wonderful umami flavor to a simple Asian-inspired sautéed spinach side dish.
Lots of different wild or store-bought mushrooms can be used in this dish. Try fresh or dried porcini. Or oven roasted cocorra or cremini mushrooms. White button mushrooms make a delicious wilted version of a traditional spinach salad.
EQUIPMENT: cast iron skillet
Spinach and Chanterelles (Shitake) Stir Fry
4
servings15
minutes10
minutesStir-fried spinach, mushrooms, and red peppers.
Ingredients
1 teaspoon extra virgin olive oil
1 teaspoon toasted sesame oil
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1/2 onion, diced
1/2 teaspoon red pepper flakes
1 tablespoon white sesame seeds
1 red bell pepper, seeded and cut into triangles
2 cups coarsely chopped chanterelles or Shitake mushrooms
1 small bunch fresh, organic spinach
1/2 teaspoon ponzu sauce
1/2 teaspoon fish sauce
Directions
- Heat oil in a large cast iron skillet over high heat until it begins to shimmer.
- Add garlic, ginger, onion, red pepper flakes and sesame seeds. Stir 30 seconds.
- Add bell pepper and mushrooms and stir until mushrooms have softened and given up some of their moisture.
- Add spinach, ponzu and fish sauces, and stir until spinach is wilted.
- Remove from heat. Garnish with some more sesame seeds.
- Serve immediately.
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