I’ve never cooked anything that involved shiitake mushrooms before (and I was actually a bit surprised at how expensive they are), but this was a delicious treat! My husband doesn’t usually like mushrooms and was afraid of the side when he tried just the mushroom by itself, but the combination of the spinach, scallions, soy sauce and sesame oil proved him wrong.
Active Time: 15 minutes
Total Time: 15 minutes
2 tablespoons unsalted butter
3.5 ounces shiitake mushrooms, stems removed, caps thinly sliced
1/3 cup thickly sliced scallions
1/4 teaspoon Kosher salt
4 cups lightly packed stemmed fresh spinach leaves, washed and lightly dried
1 teaspoon low-sodium soy sauce
1/4 teaspoon sesame oil
- In a medium nonstick skillet over medium-low heat, melt the butter. Add the shiitakes and scallions and season with the salt. Toss and stir to coat with the butter. Cook, stirring occasionally, until the shiitakes are shrunken and very lightly browned, 5 to 7 minutes. (Don’t brown too much, as shiitakes tend to toughen.)
- Add the spinach and soy sauce and stir until all the spinach is wilted, and it’s well combined with the mushrooms, about 1 minute.
- Remove the pan from the heat, drizzle the sesame oil over the vegetables, stir, and serve.
How It Should Look
Per serving: 99 Calories; Fat 6.9 g (Saturated 3.6 g); Cholesterol 15 mg; Sodium 335.5 mg; Carbohydrates 8.3 g; Fiber 3.1 g; Protein 2.8 g.