Sautéed Spinach with Mushroom

Spinach and mushrooms make a super-fast combination that’s perfect for two, and it’s easy to double or triple for a crowd. Sometimes I’ll simply sauté spinach with a bit of garlic and olive oil, making for a quick side. But sautéing spinach with mushrooms adds a depth of flavor that made it a good partner for grilled steak.  Yes, this classic combination can be served as a savory side dish or as an entrée which excellent served with beef or chicken—with grains or piled atop a thick slice of toast. It’s also makes a great filling for crepes or omelets.

This recipe for sautéed spinach with mushrooms takes only about 10 minutes to cook and is best served piping hot. So if you are making this dish as part of a dinner, have all the other elements of the meals done or in their last stages before starting the sauté steps for mushrooms and then spinach.

Sautéed Spinach with Mushroom

For recipe in Indonesian, click HERE

Ingredients:

·   1 pound baby spinach, rinsed but not dried; or 2 pounds bunch spinach, stemmed and rinsed but not dried, coarsely chopped

·   ½ pound mushrooms, wiped clean, trimmed and sliced

·   1 bell pepper (green/yellow/red), seeded, de-ribbed, and cut into thin strips 2 inches long and ¼ inch wide

·   1 small onion, cut into thin strips

·   2 garlic cloves, minced

·   1 teaspoon fresh thyme leaves

·   Salt and freshly ground pepper

·   1 tablespoon toasted sesame seeds

·   2 tablespoons extra virgin olive oil

Directions:

1.       Heat the olive oil over medium-high heat in a nonstick large skillet or wok. Add the garlic and onion. Cook and stir until fragrant.

2.       Add the mushrooms and stir until seared and beginning to sweat, about five minutes. Add the bell peppers.

3.       Turn the heat to medium, add thyme, salt, and pepper. Stir together for another minute or two until the mushrooms are tender.

4.       Add the spinach and stir until wilted, about two minutes. Season to taste with salt and pepper. Stir in the sesame seeds.

5.       Remove from the heat. Serve hot or warm.

Bahasa Indonesia

Bahan:

·   450 gram baby spinach, cuci bersih tapi tidak usah dikeringkan; atau 900 gram  bayam segar, pisahkan batang dan daunnya, cuci bersih tapi tidak usah dikeringkan, iris kasar

·   225 gram jamur, bersihkan dan iris tipis

·   1 buah paprika (hijau/kuning/merah), buang bijinya, iris tipis dengan panjang 5 cm dan lebar ½ cm

·   1 buah bawang bombay, iris tipis

·   2 siung bawang putih, cincang halus

·   1 sdt daun thyme segar

·   Garam dan merica bubuk

·   1 sdm wijen, sangrai

·   2 sdm minyak zaitun

Cara:

1.       Panaskan minyak zaitun di atas wajan antilengket dengan api sedang-besar. Masukkan bawang putih dan bawang Bombay, tumis hingga harum.

2.       Tambahkan jamur dan tumis sekitar 5 menit. Tambahkan paprika.

3.       Kecilkan api (panas sedang), masukkan daun thyme, garam dan merica. Bisa ditambahkan  gula sedikit. Tumis 1-2 menit lagi sampai jamur layu.

4.       Masukkan bayam, tumis sampai sedikit layu sekitar 2 menit. Koreksi rasa, tambahkan garam dan merica bila perlu. Beri taburan wijen.

5.       Angkat dan sajikan selagi panas atau hangat.