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Categories:
sesame oil shiitake mushroom oyster mushroom shallots fresh ginger garlic sherry soy sauce sugar green onions fresh spinach lemon juice
Viewed: 46 - Published at: 9 years agoIngredients
- 1 tablespoon dark sesame oil, divided
- 4 1/2 cups sliced shiitake mushroom caps (about 8 ounces)
- 3 cups sliced oyster mushroom caps (about 8 ounces)
- 1/3 cup sliced shallots
- 2 teaspoons grated peeled fresh ginger
- 3 garlic cloves, minced
- 1/4 cup dry sherry
- 7 teaspoons low-sodium soy sauce, divided
- 1/2 teaspoon sugar
- 1/3 cup chopped green onions
- 2 (10-ounce) packages fresh spinach (about 20 cups)
- 1 teaspoon fresh lemon juice
Method
- Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add mushrooms, shallots, ginger, and garlic; saute for 3 minutes or until mushrooms are tender. Add sherry, 5 teaspoons soy sauce, and sugar; cook for 1 minute or until liquid is almost absorbed. Remove from heat, and stir in onions. Spoon mushroom mixture into a medium bowl; keep warm.
- Return pan to medium-high heat; add remaining 1 teaspoon oil. Add one-third of spinach, and cook 2 minutes or until spinach wilts, stirring frequently. Repeat procedure in 2 more batches with remaining spinach. Spoon spinach into a medium bowl; stir in remaining 2 teaspoons soy sauce and lemon juice. Top with mushroom mixture.
