This recipe was taken from P. Allen Smith Garden Home. There are a lot of variations including preparing the dish vegan with an alternative butter. Mushrooms are one of the healthiest foods on earth. Shittake mushrooms are specifically good for immune and cardiovascular health. They are rich in B vitamins and minerals.
1 lb. spinach leaves, washed, dried
1 tbsp. butter (or vegan butter spread)
1 tbsp. white wine
2 tbsp. garlic, finely chopped
Juice of half lemons
Salt and pepper to taste
5-6 medium sized shiitake mushrooms
2 tbsp. olive oil
1 tbsp. worcestershire sauce (vegan is available)
Panko (or gluten free alternative)
Melted butter (or vegan butter spread)
Prepare the fresh shitake mushrooms by cleaning with a dry towel and then breaking off the stems at the base of the cap. Discard stems.
Mix 2 tablespoons olive oil, 1 tablespoon Worcestershire sauce and salt and pepper to taste in an ovenproof baking dish. Toss the mushroom caps in this mixture to coat and cover the dish with aluminum foil.
Roast in a pre-heated 300 degree F oven for 15 minutes.
While mushrooms are roasting, prepare spinach mixture for topping. Melt 1 tablespoon of butter in a sauté pan, and then add about a pound of fresh spinach leaves that have been washed and patted dry. Sauté just long enough to wilt, about 1-2 minutes, and then remove from heat. Add 1 tablespoon of white wine, 2 teaspoons of finely chopped fresh garlic, and the juice of half a lemon and salt and pepper to taste. Toss.
When mushrooms are done, place them cap side down on an ovenproof plate. Top each with a heaping spoonful of the spinach mixture and then top with a generous sprinkling of Panko (Japanese-style breadcrumbs).
Drizzle with melted butter and broil until golden brown. Enjoy!
Recipe and photo by Michelle