For an aromatic and flavorful plant-based dinner, you must try this Ginger Mushrooms and Spinach entrée. In it, tender and meaty mushrooms are marinated in ginger paste and coconut aminos for a rich, dark, and salty taste. The sautéed spinach soaks up all of the delicious juices and the toasted sesame seeds add a lovely crunch as well.
Ginger Mushrooms and Spinach [Vegan]
- 3 1/2 cups Crimini mushrooms
- 2 cups baby spinach
- 1 teaspoon fresh grated ginger
- 1 tablespoon coconut aminos, soy sauce, or tamari
- 1 teaspoon coconut oil
- Sesame and hemp seeds, lightly toasted (optional)
- If you plan to use the toasted sesame and hemp seed topping, you can get that started first. Spread 1 teaspoon of each on a parchment-lined sheet pan and bake for approximately 5-7 minutes on 300°F. Watch carefully, so it doesn't burn to set aside.
- Over medium-light heat, add coconut oil to a skillet and melt to cover the surface of the pan.
- Add sliced mushrooms and let cook until softened, approximately 10-12 minutes.
- The mushrooms should excrete water, making for a little bit of broth in the skillet. Make sure they're cooking slowly and not sticking or burning. You want them to be soft and tender.
- While that's working, in a small bowl, add coconut aminos in a bowl and add grated ginger, mix to combine with a spoon.
- Pour the ginger mixture over mushrooms and mix lightly with a wooden spoon. Let simmer for 2 minutes.
- Add spinach on top and do not mix. Cover the skillet for approximately 5 more minutes so the spinach can steam and the flavors can all melt together.
- Using tongs, grab the softened spinach and add to a serving dish. Next, pour the mushrooms with the pan sauce over the spinach. Top with toasted sesame and hemp seeds and serve.