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Shiitake Mushroom, Kale, and Sesame Sauté – vegetarian recipe
Stav Kogan

Shiitake Mushroom, Kale, and Sesame Sauté

A weeknight wonder, this Shiitake Mushroom, Kale, and Sesame Sauté is bursting with savory, earthy flavor. It combines the 'meaty' texture of shiitake mushrooms with nutrient-packed kale and sweet red bell pepper, all brought together with a simple, elegant sauce of tamari, rice
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Servings: 2 cup
Calories: 196
Ingredients Method Nutrition

Ingredients
  

  • 2 teaspoons (10 mL / 0.3 fl oz) coconut or olive oil
  • 1 teaspoon (5 mL / 0.2 fl oz) toasted sesame oil
  • 2 cups (500 mL) sliced shiitake mushrooms, stems removed
  • 6 cups (1440 ml) (1.5 L) sliced kale leaves
  • 1 cup (250 mL) chopped red bell pepper
  • 1 tablespoon (15 mL / 0.5 fl oz) tamari or soy sauce
  • 1 tablespoon (15 mL / 0.5 fl oz) rice vinegar
  • 1 tablespoon (15 mL / 0.5 fl oz) mirin or other Asian cooking wine
  • 1 tablespoon (15 mL / 0.5 fl oz) toasted sesame seeds
  • To clean shiitakes without making them soggy, simply wipe them with a damp paper towel instead of rinsing them under water.
  • For a touch of heat, add a pinch of red pepper flakes or a dash of sriracha along with the tamari and vinegar.
  • This recipe works beautifully with other greens like Swiss chard or bok choy. Adjust the cooking time as needed, since they wilt faster than kale.

Method
 

  1. Heat the coconut and sesame oils in a large skillet over medium heat.
  2. Add the mushrooms and cook, covered but stirring frequently, for 3 to 5 minutes, until the moisture has evaporated.
  3. Add the kale and bell pepper, cover, and cook for another 3 to 5 minutes or until the kale is tender-crisp.
  4. Remove the skillet from the heat and stir in the tamari, vinegar, and mirin.
  5. Sprinkle the toasted sesame seeds over top and serve immediately.
  6. Don't discard the tough shiitake stems!
  7. Freeze them and add them to your next vegetable broth for an incredible umami depth.

Nutrition

Calories: 196kcalCarbohydrates: 26gProtein: 8gFat: 9g

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