Servings 4 servings
Ingredients
- 2 teaspoons sesame seeds
- 1 teaspoon minced garlic
- 1/4 cup chopped scallions
- 3 Tablespoons low-sodium soy sauce
- 1 Tablespoon sesame oil
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon sugar
- 2 Tablespoons olive oil
- 4 cups sliced mushrooms, such as shitake or portabello
- 4 cups loosely packed baby spinach leaves
Instructions
- Add the sesame seeds to a small sauté pan set over medium-low heat. Cook the seeds, moving them around frequently in the pan, until golden brown and toasted.
- Transfer the sesame seeds to a cutting board 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 the mixture aside.
- Add the olive oil to a saucepan over medium heat.
- Add the mushrooms and cook until golden brown, 5 to 7 minutes, then add the spinach.
- Pour the sauce over the mushrooms and spinach and cook an additional 5 minutes then serve.
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