I wanted to re-create a dish from one of my favorite sushi restaurants in Newport, OR. (It has since moved to Corvallis) The original dish is a sautéed shiitake mushroom and spinach dish and the broth is so delicately delicious. Whenever my family goes to Sada’s we jealously guard the leftover broth from the servers so we can dip things in it or just drink it. It’s. That. Good.
I’ll say right now I failed to recreate the recipe. However it’s still a delicious and simple way to serve greens so please try it and add your own special flavors at will. I will keep trying to get it right over time so stay tuned for future recreations!
First I sautéed a mix of baby bellas and oyster mushrooms with some minced garlic in some butter and sea salt.
Then I sautéed the savoy greens in a little more butter and salt.
I combined them in a bowl….
then I made the sauce in a pan out of soy sauce, tamari, rice wine vinegar and some more butter. I added it to the bowl and tossed.
Simple and sweet. Here’s the method.
Yukina Savoy Greens and Mushrooms:
3 bunches of Greens (feel free to mix and match your favorites)
1 pound of mixed baby bellas and oyster mushrooms (or use your favorites here as well)
2 cloves minced garlic
1 tablespoon butter, split, plus a little piece extra to finish
2 tablespoons light soy sauce
1 tablespoon tamari
2 tablespoons rice wine vinegar
1 tablespoon fresh lemon juice
smidge of sea salt
Saute the mushrooms in half the butter with a little sea salt. Be shy with the salt because soy and tamari are very salty. Add the garlic and cook until lightly browned. Remove from pan and cook the greens in the remaining butter in batches so it wilts evenly. Put the veggies in a bowl. Add the liquid ingredients to the pan with a bit more butter and sizzle for a moment then add to the greens. Serve as a side dish, an appetizer or as a base for your favorite protein whether it’s tofu, tempeh, chicken or whatever! You could also top it with some creamy goat cheese for a nice twist.