Best Sauteed Spinach And Shiitakes Recipes

SAUTEED SPINACH AND SHIITAKES

Steps:

• In a large skillet, heat 1 tablespoon oil over medium. Add mushrooms; season with salt and pepper. Cook, stirring occasionally, until browned, 8 to 10 minutes. Transfer to a plate (reserve skillet).
• Heat remaining tablespoon oil in skillet. Add as much spinach as will fit; season with salt and pepper. Toss spinach, adding more to skillet as room becomes available. Cook until tender, about 2 minutes. Remove from heat, drain off any excess liquid, and stir in vinegar. Top spinach with mushrooms.

BAKED PORK CUTLETS WITH SAUTéED SPINACH AND SHIITAKES

Steps:

• Preheat oven to 350°F. Toast panko on a rimmed baking sheet, tossing once, until golden, 10 to 12 minutes. Transfer to a plate, and raise oven temperature to 450°F.
• Cut pork crosswise into four equal pieces. Split each piece in half horizontally (do not cut all the way through); open up like a book. Working with one piece at a time, use a meat mallet or the bottom of a heavy pan to pound pork between large pieces of plastic wrap until 1/4 inch thick.
• Place flour, eggs, and panko in separate shallow bowls; season each with salt and pepper. Dredge pork in flour, turning to coat; shake off excess. Dip in eggs, allowing excess to drip back into bowl. Coat with panko, pressing gently to adhere. Bake on baking sheet until browned and cooked through, 10 to 12 minutes.
• Meanwhile, heat 1 tablespoon oil in a large skillet over medium. Add mushrooms; season with salt and pepper. Cook, stirring occasionally, until browned, 8 to 10 minutes. Transfer to a plate. Heat remaining tablespoon oil. Add spinach in batches, tossing to wilt; season with salt and pepper. Cook, tossing, until tender, about 2 minutes. Remove from heat; pour off excess liquid, and toss with vinegar to taste. Top with mushrooms; keep warm.
• In a small saucepan, melt 1 tablespoon butter over medium. Cook shallot, stirring frequently, until softened, 3 to 4 minutes. Add wine; simmer until almost evaporated, about 4 minutes. Remove from heat; stir in lemon juice and remaining 2 tablespoons butter; season with salt and pepper. Serve pork and spinach mixture with lemon-butter sauce on the side.

QUINOA WITH SPINACH, GOAT CHEESE, AND SAUTéED SHIITAKES

Steps:

• Toast the quinoa in a large saucepan over medium heat, stirring frequently, until golden brown, about 5 minutes. Stir in 1 1/2 cups water and a pinch of salt and bring to a boil. Cover, reduce the heat to low, and simmer until the water is absorbed, about 15 minutes.
• Meanwhile, heat 4 tablespoons of the oil in a large skillet over medium heat. Add the mushrooms and a pinch of salt and pepper and cook, stirring occasionally, until golden brown and tender, about 8 minutes.
• Spoon the warm quinoa and mushrooms over the spinach on a serving platter, then drizzle with the vinegar and remaining 2 tablespoons oil. Season with salt and pepper and top with the goat cheese.