Mushroom Spinach Sauté

Toasty, umami, spicy, and sweet; this sauté takes about 30 minutes to prepare and make, and is a flavorful topping for rice or a grain of your choice.


  • 225 g fresh spinach, washed, drained, and sliced
  • 150 g sliced mixed mushrooms
  • 1 small red onion, cleaned, thinly sliced, and separated
  • 4 scallions, diced
  • 1/4 C sunflower seeds
  • 1/4 C finely chopped dried fruit (apricots, dates, or currants)


  • 5 cloves garlic, minced
  • 1 1-inch cube ginger root, peeled and grated or minced
  • 1 tbsp cumin
  • 1 tsp paprika
  • Ground black pepper, to taste
  • 3 tbsp canola oil or your favorite cooking oil


  • A large frying pan
  • A cutting board
  • A colander
  • A chef knife
  • Measuring spoons
  • Ingredient bowls
  • A spatula


  • Clean the vegetables and chop them. Keep each ingredient separate until it’s time to cook.
  • Toast the sunflower seeds in the frying pan on medium-high heat until the seeds are a light, nutty brown. Remove from heat immediately and transfer the seeds to a small bowl.
  • Heat the oil in the frying pan on low-medium heat and add the garlic and ginger. Cook until the garlic is starting to caramelize. Add the rest of the spices, and cook for another three minutes.
  • Add the mushrooms and cook for three minutes or until the mushrooms have started to sweat.*
  • Add the onions. Cook for one to two minutes or until the onions are just translucent.
  • Add the spinach. Cook for forty seconds or until the spinach is just wilted.
  • Turn off the heat and add the scallions, the fruit, and the sunflower seeds.
  • Serve over brown rice or your favorite grain.

Cooking Notes:

  • *Though I use the term sweating the mushrooms, I do not cover the frying pan during the sauté.
  • Using a spoon is a safe and effective way to skin ginger root.
  • Makes 3-4 servings

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