Mushroom Side Salad

Recipe from Lisa Ganora

Ingredients:

  • 1 tbsp preferred oil (e.g. olive, avocado, coconut, sesame)

  • 1 tbsp sesame seeds

  • 1.5 tbsp rice wine vinegar

  • ½ tsp nut butter (may sub tahini)

  • ½ tsp ground ginger

  • Pinch of crushed red pepper flakes

  • ½ tsp garlic powder, or 1 clove minced

  • ⅕ tsp honey

  • ¾ tsp tamari

  • ¾ tsp sesame oil

  • 2 cups mushrooms

  • 1 cup spinach or broccoli (may sub with other greens)

  • ½ cup jerusalem artichokes

  • Lime juice

Directions:

  1. Toast the sesame seeds over low heat until lightly browned.  Set aside to cool.

  2. Add Jerusalem artichokes and mushrooms to the pan, with your choice of oil, and cook ~10 minutes.

  3. Whisk together vinegar, nut butter, ginger, red pepper, garlic, honey, and soy sauce.  You can also shake in a small jar.

  4. Once mushrooms are cooked to your liking, add spinach until wilted.  Turn off heat, and add the sauce to combine.

  5. Top with a sprinkle of lime juice and toasted sesame seeds.


Ashke Zinctala