Substances:
3 cloves garlic, minced
1 small onion, chopped
5 child eggplants, reduce into 1 1/2-inch planks
1 1/2 lbs oyster mushrooms, stem eliminated and separated into small items
1 lb child spinach
1 1/2 tablespoons sambal oelek
Instructions:
Saute the garlic, onion, and eggplant in a small quantity of oil in a big skillet till the onion softens. Add the remaining components. Saute 2-4 minutes. Cowl for five minutes to permit the spinach to wilt. Uncover and saute till the whole lot is totally cooked. Serve instantly.
My ideas:
We purchased 3 lbs of oyster mushrooms on the mushroom pageant this 12 months. This was the primary 12 months we’ve seen them provided in such a big amount so we couldn’t resist. They spoil a bit extra rapidly than the portobellos we usually purchase on the pageant so we had a few days that had been very mushroom stuffed. I like oyster mushrooms as a result of they’re meaty and flavorful and add quite a lot of physique and texture to the dish. We picked up some pretty eggplant at a farm retailer on our approach again from Pennsylvania so I made this fast facet dish. It was so good! I can’t wait to make it once more. If you desire a meatless meal (vegan even!) serve this over rice moderately than as a facet dish, it’s completely hardy sufficient to be an entree.
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