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Mushroom Medley With Spinach, Ginger And Soy


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  • 2 teaspoons oriental sesame oil
  • 1 red bell pepper cut into strips
  • 2 tablespoons minced fresh ginger
  • 1 1/2 tablespoons minced garlic
  • 8 ounces shiitake mushrooms stems trimmed, and caps sliced
  • 8 ounces button mushrooms sliced
  • 4 ounces small oyster mushrooms
  • 1 package ready-to-use spinach leaves - (10 oz) stems trimmed
  • 6 green onions cut thin strips
  • 1 tablespoon soy sauce
  • Salt to taste
  • Freshly-ground black pepper to taste
  • Lemon wedges


Servings 4


Step 1

Heat oil in large nonstick skillet over medium-high heat. Add bell pepper, ginger and garlic and sauté 1 minute. Add all mushrooms and sauté until brown and tender, adding 2 to 3 tablespoons water if mixture is dry, about 10 minutes.

Add spinach and green onions and stir until spinach wilts, about 2 minutes. Stir in soy sauce. Season to taste with salt and pepper. Transfer to bowl. Serve, passing lemon wedges to squeeze over.

This recipe yields 4 servings.

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