SPINACH AND MUSHROOMS IN SPICY GARLIC SAUCE

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 magazine readership and the future of the culinary media industry. She was refreshingly simple in […]

PREP 20 MINUTES

COOK 15 MINUTES

YIELD 4 SERVINGS

CALORIES 195 KCAL

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

1. Preheat the oven to 350ºF.
2. Spread the sesame seeds onto a baking sheet and bake for 5 to 7 minutes, until golden brown.
3. Remove the toasted sesame seeds and use a heavy knife to crush them into smaller pieces.
4. In a bowl, whisk together the crushed sesame seeds with the garlic, scallions, soy sauce, sesame oil, red pepper flakes and sugar. Set aside.
5. Add 2 Tablespoons of olive oil to a saucepan over medium heat.
6. Add the shitake mushrooms and saute 5 to 7 minutes, until golden brown, then add the spinach.
7. Pour the sauce over the mushrooms and spinach and saute an additional 5 minutes.
8. Plate and serve warm.