Sauteed Mushrooms & Spinach with Spicy Garlic Sauce

Sautéed Mushrooms and Spinach with Spicy Garlic Sauce #recipe

Ruth Reichl, Editor in Chief of Gourmet magazine, spoke at The Journalism School last week. And not surprisingly, I was seated in the front row, looking doe-eyed at the culinary grandmaster. Reichl discussed her past career experiences, the fate of magazine readership and the future of the culinary media industry. She was refreshingly simple in her approach to food. “The thing about good food is that anybody can recognize it,” Reichl said. The one-time food critic added that Korean cuisine will be the next trend in the culinary world, and so I’ve adapted this recipe from several recipes in the March issue to dip into that Korean flavor. Enjoy!

Sauteed Mushrooms & Spinach with Spicy Garlic Sauce

Yield: 4 servings

Prep Time: 20 min

Cook Time: 15 min

Ingredients:

2 teaspoons sesame seeds
1 teaspoon minced garlic
¼ cup chopped scallion
3 Tablespoons low sodium soy sauce
1 Tablespoon Asian sesame oil
1 teaspoon coarse Korean hot red pepper flakes
½ teaspoon sugar
2 Tablespoons olive oil
4 cups sliced shitake mushrooms
4 cups loosely packed baby spinach leaves

Directions:

Preheat the oven to 350ºF.

Spread the sesame seeds onto a baking sheet and bake for 5 to 7 minutes, until golden brown.

Remove the toasted sesame seeds and use a heavy knife to crush them into smaller pieces.

In a bowl, whisk together the crushed sesame seeds with the garlic, scallions, soy sauce, sesame oil, red pepper flakes and sugar. Set aside.

Add 2 Tablespoons of olive oil to a saucepan over medium heat.

Add the shitake mushrooms and saute 5 to 7 minutes, until golden brown, then add the spinach.

Pour the sauce over the mushrooms and spinach and saute an additional 5 minutes.

Plate and serve warm.



Comments

  1. 2
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    says

    What a flavourful recipe! The colours of the dish have a wonderful contrast. I think that a variety of fresh mushrooms like shiitake, oyster, and enoki would be lovely. I would also add a tbsp of oyster sauce. Yum! Thanks for the inspiration!
    - Brittany

  2. 3
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    says

    I just joined Foodie Blogroll. Found you through that. Love your blog. Congratulations on being chosen as a featured blogger last Friday. Come visit GumboYaYa if you get a chance. I will definitely stop by your site again!

    Cheers, Cindy

  3. 4
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    Amy Mendelblatt says

    Had spinach and shitakke mushrooms in my fridge and googled to find a recipe
    Yours was the first one listed
    Made it with brisket and mashed potatoes
    It was the best dinner I’d produced in a long time
    Can’t wait to find more great recipes on your blog

  4. 5
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    says

    I’m thrilled this recipe worked so well for you! And brisket is the perfect pair. Thanks so much for stopping by, and I hope you enjoy other recipes from the site!

  5. 6
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    Cynthia says

    Absolutely delicious – pairs two of my absolutely favorite ingredients in an guilt-free dish!!!

  6. 7
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    h mulone says

    Just made this recipe – it turned out great! We made this into a veggie main course, with noodles on the side. As a main course, the heat was a little much, I’d tone it down next time, and it would also be great with a few snap peas thrown into the mix. Thanks for the idea!

  7. 8
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    says

    I made this tonight and it was delicious I also added chicken and next time would probably add some more vegetables like baby corn, water chestnuts etc. thanks again!

    • Kelly Senyei replied: — February 7th, 2014 @ 12:05 am

      So glad you enjoyed it!

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