Lunch: Sauteed Mushrooms & Spinach with Spicy Garlic Sauce

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 magazi

This recipe includes superfoods such as:

Sesame Seeds, Spinach

Health benefits of Sauteed Mushrooms & Spinach with Spicy Garlic Sauce

Sesame seeds help with progesterone balance. Lignans found in in sesame seeds help to prevent excess estrogen production. Spinach is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and antioxidants. The high iron content in spinach helps combat anemia, which is common in women with PCOS. Magnesium helps reduce inflammation and improve insulin sensitivity. The antioxidants in spinach can help lower oxidative stress, which is beneficial for managing PCOS symptoms. Including spinach in your diet can support overall health and well-being.

Ingredients

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

Instructions

Preheat the oven to 350 ºF.
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.