With their earthy flavor and meaty succulence, giant portabella mushrooms presented on a bed of wilted spinach make an unusual and attractive side dish. Accompanied by a coarse, dark whole grain bread to sop up the juices, this makes a satisfying meal for two.
Our dish was inspired by a recipe from Susan Jane Cheney, author of Breadtime Stories and a former Moosewood cook.
- 1 pound portabella mushrooms
- 1 tablespoon light miso
- 1 tablespoon balsamic vinegar
- 2 tablespoons water
- 2 teaspoons olive oil
- 10 ounces fresh spinach, stemmed and rinsed
- Preheat the broiler.
- Carefully brush or wipe off any soil from the mushrooms.
- Trim the tough portions of the stems and cut the mushrooms into ½ -inch-thick slices.
- Whisk together the miso, vinegar, water, and oil. Brush the mushroom slices with the marinade and place them on a baking sheet.
- Broil about 3 inches from the heat for about 5 minutes, until the mushrooms are browned and beginning to soften.
- Meanwhile, steam the spinach in a covered pot on high heat, using only the water clinging to its leaves, for 1 or 2 minutes, or until just wilted but still bright green.
- Spread the steamed spinach on a serving platter, arrange the broiled mushrooms on top and serve right away.
PER 6-OZ SERVING: 62 CALORIES; 3.7 G PROTEIN; 3.1 G FAT; 7 G CARBOHYDRATES; 4 G SATURATED FATTY ACIDS; .5.G POLYUNSATURATED FATTY ACIDS; 1.8 G MONOUNSATURATED FATTY ACIDS; 0 MG CHOLESTEROL; 174 MG SODIUM; 3.4 G TOTAL DIETARY FIBER.
Reprinted from Moosewood Restaurant Low-Fat Favorites, Copyright © 1996 by Moosewood, Inc., Clarkson N. Potter, publisher.