3 cloves garlic, chopped
4 cups oyster mushroom, or another wild mushroom
Dry sherry wine, 3 tablespoons
Low sodium soy sauce, 1.5 tablespoons
1. In large skillet heat oil and garlic for 1 min.
2. Add mushrooms. Cook 5 minutes until mushrooms are tender.
3. Add sherry and soy sauce.
4. Once simmering start adding spinach. Continue adding and stirring until all spinach is wilted. Serve.
If you’re like me and you love a simple seafood dish with the bright citrus taste of lemon, and paired with healthy green vegetables then you’ll love Lemon-Herb Shrimp with Basmati Rice. The herbs and garlic with the lemon bring a great kick to the shrimp and rice.
I’ve recently become obsessed with scallops and these Seared Scallops with Spinach and Tuscan Beans were absolutely delicious. I’ve always loved making spinach with Tuscan beans, and the scallops were the perfect compliment, along with the toasted bread to dip into the sauce.
I used small scallops but this dish would be great with large sea scallops too.