A simple side dish made from a combination of perfectly pan seared Mushroom until nicely browned and a bunch of fresh Spinach. A side dish or a main dish served over top of steamed rice, the choice is yours.
Why make this Spinach and Mushroom?
- Easy to prepare & cooks fast
- Budget friendly
- Flexible, can be served as side dish or filling for wrap, quesedilla and omelette
- healthy option
- Taste good
Mushroom and Spinach are vegetables that are always in my grocery list, It never failed. I love how I can use these two in so many different ways, how budget friendly they are, and how good they taste when cooked properly. I am not into Spinach before, it was only when I moved here in Canada that I got introduced to it. In fairness, Spinach is not something very common in the Philippines. We probably have them, but not a lot o people back then are familiar on how to use it. We rather use or own local version, I guess familiarity makes a big difference.
Spinach doesn’t really have any taste, sad to say but they could taste good when cook and seasoned properly, there’s nothing a good of mix spices cannot do with Spinach. I’d say something similar with Mushroom, it also needs a nice seasoning to bring out its flavor, plus a simple technique of cooking to give you a nice seared browned mushroom.
Sear the Mushroom
Mushroom tends to have a lot of juice in it. When cooked you will notice that even if you don’t add any liquid, you will see water in your pan. That water is the juice that comes out of the Mushroom. I used to just dump the mushroom in a pan when I cooked it, I thought it’s the fastest way to do it, and it’s true. But the fastest way is not the right way of cooking this Mushroom. How then?
- Use Fresh Mushroom – Fresh is always better when it comes to Mushroom. You can also used the dehydrated one but make sure to squeeze out as much water before cooking it. Canned mushroom is a No, No, they just don’t taste as good as the fresh. There are only 2 main ingredients in this dish, so used a quality ingredients please.
- Large pan – do not over crowed the pan to give the Mushroom the space It needs to sear properly. Over crowding causes steam, and steam causes more water.
- Sear it, don’t steam it – searing means cooking in high heat with in a very little amount of oil. This method of cooking produces a nice browned crust, most of the time searing is used for meat, poultry or fish. But I found out that I can actually use the same method when cooking Mushrooms, and when cooked like this the Mushroom tasted better and less mushy and watery. It’s simple. Simply leave the mushroom alone (like do not mix it for 3- 5 minutes), don’t keep on turning or mixing it and allow the juice to dry out. This way, you’ll get a nice browning. Once you master the proper way of cooking mushroom, you’ll enjoy it more. At least for me this is what I prefer and what works best especially for this kind of dish.
This can be served as a side dish, a filling for omelette, Quesedillas, Burritos and Wraps. So many ways to use it. Now let me show you how I made this. Let’s get started!
- 1 tbsp olive oil
- 300g Mushroom (brown, white, cremini, Portobello except canned mushrooms)
- 1 small yellow onion – sliced
- 1/2 tsp salt
- 1/8 tsp black pepper
- 1/8 tsp cayenne pepper
- 1/2 tsp red chili flakes
- 2 cups Spinach (or more, just adjust the seasoning)
In a large heated pan, add olive oil, garlic and onion. Sauté until onion is no longer translucent. Add salt, black pepper, red chili flakes, cayenne pepper and sugar Add mushroom and cover. Let the water run out until mushroom is dry. Remove the cover and continue cooking until mushroom turned brown. Add spinach and cover for 1-2 minutes or until the Spinach has wilted. Taste and adjust seasoning as desired.
The Nutritional Information was calculated without the rice
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