Tuesday, July 5, 2011

Sauteed Mushrooms with Mandarin Edamame Relish

At a Japanese restaurant we had ordered a mushroom spinach saute that had a sweet sesame sauce which inspired this dish, that and the gourmet mushroom medley that I needed to use.  Not sure how I came up with the relish but it worked.  I served it over a bed of spinach .  After tasting the relish I thought it would have gone great with diced avocado if only I wasn't allergic to them, so for everyone else I served the diced avocado on top.  If you like avocado it would go great in the relish!  Serve as a meal for two or a side salad for four.

Mandarin Edamame Relish
11 oz can mandarin oranges in light syrup (drained but reserve syrup for mushroom)
1/2 cup shelled cooked edamame
1 diced bell pepper (red, orange, or yellow)
1 tomato diced
2 green onions diced
1 tsp sesame seeds
1 tsp tamamri*
1 tbsp rice vinegar
1 tbsp chopped cilantro
juice of one lime
1/4 tsp hot sauce
1/4 tsp cumin
dash or two red pepper flakes  (optional)
1 avocado diced or sliced (optional)

Cut mandarins in thirds.  Mix all ingredients in a bowl up to red pepper flakes. Mix diced avocado in or use slices on the top when serving. Chill at least 30 minutes and serve.
*wheat free tamari makes this gluten free

Sauteed Mushrooms
2 cups mushrooms of choice (sliced or chopped depending on mushrooms chosen)
1 tbsp olive oil
juice from mandarin oranges
1 tbsp miso
1 tsp sesame oil
1 tbsp tamari*
Spinach leaves (enough to plate or make into a salad
*wheat free tamari makes this gluten free

Mix ingredients from juice to tamari in a bowl. Heat olive oil in a large over medium/high heat until oil is hot.  Lower heat to medium and saute mushrooms until they begin to release liquid ( 5-10 minutes.) Add the liquid and simmer until mushrooms are cooked, approximately 10 more minutes.
Serve mushrooms over a bed of spinach topped with Mandarin Edamame Relish.  Sprinkle red crushed pepper on top.

No comments:

Post a Comment