Spinach and Roasted Maitake Mushrooms Tossed in Wasabi and Ponzu

Name: Spinach and Roasted Maitake Mushrooms Tossed in Wasabi and Ponzu
Yield: 2 servings
Cuisine: American
Ingredients: 1/2 bunch Spinach; 1 pack Maitake mushrooms; 1 tsp ★ Ponzu (citrus-flavored soy sauce); 2 tsp ★ Dashi soy sauce; 1 ★Wasabi

cookpad.japan @cookpad_jp

I got bored with eating my regular boiled spinach, so I tried out different variations and this was one of them.

This recipe works with maitake, shiitake, or shimeji mushrooms.
Cook the mushrooms until the moisture is gone and they begin to brown on the edges.
Adjust the ingredients since the salt content of the condiments may vary according the manufacturer. For the ponzu and dashi soy sauce, use 1 part ponzu to 2 parts dashi soy sauce. Recipe by foo.

I got bored with eating my regular boiled spinach, so I tried out different variations and this was one of them.

cookpad.japan @cookpad_jp

I got bored with eating my regular boiled spinach, so I tried out different variations and this was one of them.

Saved

Ingredients

2 servings

1/2 bunchSpinach
1pack Maitake mushrooms
1 tsp★ Ponzu (citrus-flavored soy sauce)
2 tsp★ Dashi soy sauce
1★Wasabi

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Steps

1

Parboil the spinach, immerse in cold water, cut to appropriate lengths, and squeeze out the excess water. Set aside.
2

Shred the maitake mushrooms into bite-sized pieces. In a frying pan without oil or over a grill, cook (roast) the mushrooms until the moisture has evaporated and they are golden brown.
3

Combine the spinach with the mushrooms and toss with the ★ ingredients.