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
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
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
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
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!
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What is your favorite winter vegetable?
Spinach with Asian Mushrooms
Ingredients
- 1 Tbsp sesame oil
- 1 Tbsp rice vinegar or other mild vinegar
- 1 tsp soy sauce
- 1 tsp sugar
- 1/4 tsp ginger
- 1/4 tsp garlic powder
- 1/4 tsp cornstarch
- 2 oz mushrooms
- 5 oz spinach full small package
- sesame seeds for garnish optional
Instructions
- 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.
I love spinach and mushrooms too. This dish looks so delicious!
Thanks. And isn’t it nice when tasty food is healthy too!
YUM! My kind of dish.
Thanks Tammy!
This looks yummy – those mushrooms look fantastic! Right now my favorite winter vegetable is the potato.
We just used up the last of our CSA potatoes Lynn. I was amazed since we’re only halfway through winter.
This look georgeous Inger!!! xo
Thanks Gloria!
I think this looks terrific! I must admit that I don’t know about Bunapi mushrooms. I’ll have to look around for them!
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).
What a delicious exotic update to the usual breakfast sides 😀
Your photos are great!
Cheers
Choc Chip Uru
You know we’ve been eating this with dinner, but hmmm… next brunch??
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!
Your sweet potato hash and eggs sounded like an amazing breakfast!
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…
The right foods sure do make winter more enjoyable, don’t they! I need to do more smoothies.