Sauteed Mushrooms & Spinach with Spicy Garlic Sauce
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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
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.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment