I’ve found the perfect relationship…
Yep, I’m in LOVE…
With shiitakes.
I want to be clear. I was NOT a mushroom fan before I went to culinary school. In fact, I was a “hold the mushrooms,” kind of gal…
Well, not anymore!
When we did a spinach and mushroom dish in class one night, I officially reversed my stance on these surprising veggies. Turns out I was just cooking them all wrong.
And now, I literally have this side dish 3-4 times a week. Not only so I can get my veggie quota in, but because they are THAT good.
Shiitakes have a very distinct flavor. Most people describe it as “earthy,” but that makes me think of eating dirt and since I haven’t done that since I was a kid, we won’t say that here. Instead, I’ll say they’re perhaps a little smoky?… Rich?… Buttery?… The taste is obviously hard to describe, so maybe I’ll just settle for mouthwatering. They have that beautiful umami flavor that lingers with you for a bit. And when it dissipates—you want more! They’re highly addictive (don’t judge me, I told you I was in love!).
When we made these in school we used an assortment of different mushrooms, sautéed and then roasted them. It was delicious. However, having made them multiple times a week for the past few months, I’ve come up with an easier and better tasting recipe (insert smirk here). This recipe uses only shiitakes because… Wait haven’t I already convinced you?! They’re superior to the others (why else would I have fallen for them?! Duh.). Additionally, they cook quicker than the others, so you really only need to sauté them.
Prep Time: 5 min | Cook Time: 10 min | Total Time: 15 min
Ingredients:
1 tbsp olive oil
2 garlic cloves, minced
2 cups quartered shiitakes (~9 pieces)
1 tsp rosemary
1 tsp tarragon
6 cups spinach
salt and pepper to taste
1. Heat olive oil in a pan with high sides over medium heat (the high sides will make sense when you start adding the spinach).
2. Add mushrooms, rosemary, tarragon, and sauté until tender, ~5-8 minutes.
3. Add spinach, cooking until wilted. Sprinkle with salt and pepper to taste.
The Cook’s 2 Cents:
· Mushrooms are mostly water. When they start to cook, they’ll release a lot of their liquid. Because of this, you don’t want to overcrowd the pan or you’ll end up steaming instead of sautéing them.
· When this liquid is released, it will very quickly evaporate, making you panic that they’re going to burn. They’re not. Let them stick to the pan for a minute to brown them and just flip occasionally during the sauté process.
· If trying to stuff spinach into measuring cups isn’t your thing—it works out to be about one heaping handful for every two cups.
· If you like the idea of the mushroom medley, I’d suggest creminis. They’re no shiitake, but then again what is?! If using different types of mushrooms, I would roast in the oven instead of sautéing. They take a little longer and end up just tasting better when cooked in the oven.
Nutrition Facts:
Serving Size: ½ cup
Servings Per Recipe: 3
Calories: 80 Fat: 5g Sodium: 54mg Carbs: 8g Fiber: 3g Sugars: 2g Protein: 3g
