Advertise on Flourish

Shichimi-dusted Swiss brown mushrooms with goma-ae spinach

shichimi dusted swiss brown mushrooms with goma ae spinach_0015_sm.jpg

Serves 4


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*


  • 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

You may also like...

caulie pizza small.jpg

button mushroom & prawn japanese pancake_0466_sm.jpg


Cauliflower Pizza
Button Mushroom and Prawn Japanese Pancake
Book Review: The Handmaid's Tale


Comments (0)

Post a Comment
* Your Name:
* Your Email:
(not publicly displayed)
Reply Notification:
Approval Notification:
* Security Image:
Security Image Generate new
Copy the numbers and letters from the security image:
* Message:

Bookmark and Share