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.
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”!
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.”
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.
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!
What is your favorite winter vegetable?
- • 1 tablespoon sesame oil
- • 1 tablespoon rice vinegar (or other mild vinegar
- • 1 teaspoon soy sauce
- • 1 teaspoon sugar
- • 1/4 teaspoon ginger
- • 1/4 teaspoon garlic powder
- • 1/4 teaspoon cornstarch
- • 2 oz mushrooms
- • 5 oz spinach (full small package)
- • sesame seeds for garnish (optional)
- 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.
- Remove to serving plate and garnish with sesame seeds if desired. Serve warm.
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