Spinach with Asian Mushrooms

What’s your favorite winter vegetable? Although squash and root vegetables may win the good storage awards, I love adding spinach to my winter dinner. Today I made Spinach with Asian Mushrooms.

Spinach with Asian Mushrooms

Spinach with Asian Mushrooms

I got the idea when I received some Asian dressings for an earlier blog review–and in truth the easiest way to make this is to sautee the mushrooms and spinach, then top with the dressing. But knowing that people might not want to go out and buy a new dressing, I wondered if I could create a similar taste with ordinary kitchen ingredients.  I experimented and the answer was “yes”! 

Sautee the Asian mushrooms

Sautee the Asian mushrooms

I used Bunapi mushrooms which are a white beech mushroom that I found at my local health food store. According to Today’s Dietitian “these delicate fungi have a nutty, buttery flavor and a firm, crunchy texture. The mushrooms grow in clusters. White and brown beech mushrooms also contain beta-glucan polysaccharides, known for their immune-modulating and antitumor properties.”

Wilt the spinach

Wilt the spinach

Spinach is famous for giving Popeye his remarkable strength but is good for the rest of us too (except sometimes for a couple medical conditions such as kidney stones). Per BBC Good Food, in addition to being high in iron spinach is “excellent source of vitamin K, vitamin A, vitamin C and folic acid as well as being a good source of manganese, magnesium, iron and vitamin B2.

Spinach with Asian Mushrooms, Served

Spinach with Asian Mushrooms, Served

If that isn’t enough to convince you, Spinach with Asian Mushrooms is super-easy–and pre-cleaned spinach is inexpensive and readily available even in the depths of winter.  That last snow storm doesn’t seem so bad now after all!

spinach-with-asian-mushroom

Up Close!

What is your favorite winter vegetable?

Spinach with Asian Mushrooms
Serves 4
With nutty beech mushrooms, and toasted sesame oil, Spinach with Asian Mushrooms brings a fresh flavor to a healthy vegetable.
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Cook Time
10 min
Total Time
10 min
Cook Time
10 min
Total Time
10 min
61 calories
4 g
0 g
5 g
2 g
1 g
62 g
104 g
2 g
0 g
4 g
Nutrition Facts
Serving Size
62g
Servings
4
Amount Per Serving
Calories 61
Calories from Fat 41
% Daily Value *
Total Fat 5g
7%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 104mg
4%
Total Carbohydrates 4g
1%
Dietary Fiber 1g
5%
Sugars 2g
Protein 2g
Vitamin A
66%
Vitamin C
17%
Calcium
6%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. • 1 tablespoon sesame oil
  2. • 1 tablespoon rice vinegar (or other mild vinegar
  3. • 1 teaspoon soy sauce
  4. • 1 teaspoon sugar
  5. • 1/4 teaspoon ginger
  6. • 1/4 teaspoon garlic powder
  7. • 1/4 teaspoon cornstarch
  8. • 2 oz mushrooms
  9. • 5 oz spinach (full small package)
  10. • sesame seeds for garnish (optional)
Instructions
  1. Sautee mushrooms in sesame oil. When they are just tender, add everything but the spinach and stir on medium until thickened. Add spinach and cook until wilted.
  2. Remove to serving plate and garnish with sesame seeds if desired. Serve warm.
beta
calories
61
fat
5g
protein
2g
carbs
4g
more
Art of Natural Living https://artofnaturalliving.com/
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16 thoughts on “Spinach with Asian Mushrooms

  1. Louise

    Hi Inger!
    I’ve been munching on spinach like crazy this Winter for some reason. I’ve also been adding it to my smoothies too. I’m liking your dish of Spinach and Asian Mushrooms but, I’m head over heels for that dressing!!!

    Thanks for sharing, Inger…

  2. Phi @ The Sweetphi Blog

    This winter I’ve actually been really into potatoes! Sweet potatoes, regular potatoes…basically any kind of potato. But I have to say, these mushrooms and spinach are giving my favorite a run for their money because they look divine!

    1. Inger Post author

      Finding the mushrooms was my biggest challenge. I was originally looking for the much smaller enoki but couldn’t find them anywhere. The health food store had a whole variety of different Asian mushrooms though. I’d probably try shitake if I had to select from those at my regular grocery store (though they aren’t as cute).

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