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Sautéed Spinach, Mushroom's, & Sesame is today's recipe from NYC Chef Dr. Delicious.
Chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Meats, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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1/2 teaspoon sesame seeds
1/2 tablespoon unsalted butter
1 tablespoon olive oil
4 ounces Shiitake mushrooms, stems discarded and caps thinly sliced
1/4 teaspoon salt
2 large bunches of spinach (1 1/2 to 2 pounds) stems trimmed leaves washed but not dried
Freshly ground pepper
In a skillet, toast the sesame seeds over moderate heat, stirring, until fragrant, about 5 minutes. In a large skillet, melt the butter in the oil over moderately high heat. Add the mushrooms, season with the salt and cook until softened, about 5 minutes. Transfer to a plate. Wipe out the skillet. Add the spinach, season with salt and pepper and cook, stirring until all the water has evaporated, about 7 minutes. Stir in the mushrooms. Transfer the spinach to a dish and sprinkle the toasted sesame seeds on top. Serves 4.
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