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Shichimi-dusted Swiss brown mushrooms with goma-ae spinach

shichimi dusted swiss brown mushrooms with goma ae spinach_0015_sm.jpg

Serves 4

Ingredients

500g English spinach leaves (about 2 big bunches)
¼ cup toasted sesame seeds
2 tsp caster sugar
2 tbs salt reduced soy sauce
2 tsp sesame oil
12 large Swiss Brown mushrooms
2 tbs peanut oil
1 tsp salt
1 tbs Japanese shichimi powder*

Method

  • Blanch spinach leaves in a large saucepan of boiling water, then refresh in iced water.  Squeeze well to remove excess water then chop finely. Set aside. 
  • Pound sesame seeds with sugar until pasty.   Mix in soy sauce and sesame oil, then toss with spinach.  Set aside.
  • Preheat a lightly greased barbecue grill on medium-high heat. 
  • Toss mushrooms in oil and sprinkle with salt.  Arrange mushrooms on barbecue grill and cook for 3 minutes on each side, until just tender.  Transfer to a board and cut into thick slices. 
  • Arrange spinach on serving plates, top with sliced mushrooms and sprinkle with shichimi powder and serve

*Japanese shichimi powder is a red pepper, sesame and spice mixture available at Asian grocerery stores.

Recipe + image courtesy of www.cookingwithmushrooms.com.au

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