Garlicky Spinach And Enoki Mushroom Salad Recipe

If you’re looking for a salad that will actually make you excited about eating greens, this Garlicky Spinach and Enoki Mushroom combo is about to become your new bestie—it’s like a warm hug in a bowl, packed with flavors that whisper comfort and adventure all at once!

Creating dishes that are both delicious and nourishing is a passion of mine, and this Garlicky Spinach and Enoki Mushroom Salad is no exception. Its base of fresh spinach and enoki mushrooms provides a wealth of vitamins and minerals, while minced garlic pumps up the (nutritional) power of this as-yet-flavorful salad.

The combination of soy sauce, rice vinegar, and sesame oil adds a depth of flavor that I, for one, find wonderfully complements the earthy flavor of the mushrooms. A sprinkle of toasted sesame seeds and green onion not only enhances the dish’s texture but also delivers a punchy crunch that just may make this salad the most exciting thing you could eat on a Tuesday.

Garlicky Spinach And Enoki Mushroom Salad Recipe Ingredients

• Spinach: Rich in iron and fiber, supports healthy digestion.
• Enoki Mushrooms: Low in calories, boosts antioxidants and fiber.
• Garlic: Contains antioxidants, helps reduce inflammation.
• Olive Oil: Heart-healthy fats, enhances nutrient absorption.
• Soy Sauce: Adds umami flavor, contains sodium.
• Rice Vinegar: Provides a tangy flavor, low in calories.
• Sesame Seeds: Good source of calcium and healthy fats.

Garlicky Spinach And Enoki Mushroom Salad Recipe Ingredient Quantities

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• 2 cups fresh spinach leaves
• 1 cup enoki mushrooms, trimmed
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• Salt, to taste
• Black pepper, to taste
• ¼ teaspoon red pepper flakes (optional)
• 1 tablespoon sesame seeds, toasted
• 1 green onion, sliced

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How to Make this Garlicky Spinach And Enoki Mushroom Salad Recipe

1. Prepare the Ingredients:
Wash the spinach leaves and enoki mushrooms well with cold water. Allow them to drain and then dry with a clean kitchen cloth or paper towels.

2. Trim the Mushrooms:
Take the enoki mushrooms and, with a sharp knife, cut off the root ends. You should do this over a bowl or plate to catch any debris that may fall from the mushrooms. After you cut off the root ends, gently separate the individual mushrooms from each other and from the roots. The enoki should now be ready to use in the salad.

3. Sauté Garlic:
In a large skillet, warm the olive oil over medium heat. Toss in the minced garlic and sauté until it’s quite fragrant, around 1 minute. Don’t let the garlic get a tan; instead, keep it light and golden. It’s really easy to burn garlic.

4. Cook Mushrooms:
Place the enoki mushrooms in the skillet with the garlic. Stir-fry them for about 2 to 3 minutes until they are tender.

5. Toss Spinach:
Reduce the heat and put the fresh spinach leaves into the skillet. Stir them gently until they start to wilt but still look like a fresh green.

6. Season the Mixture:
Add the soy sauce, rice vinegar, and sesame oil to the pan. Stir to mix all of the ingredients together very well, making sure to coat the spinach and mushrooms nicely.

7. Add Seasonings:
Dress the salad with salt, black pepper, and red pepper flakes, if using. Adjust the dressing according to your taste.

8. Transfer to a Bowl:
After everything is nicely combined and seasoned, move the mixture to a serving bowl.

9. Garnish:
Over the salad, scatter the toasted sesame seeds. This will give the dish a delicious flavor and a little nuttiness, which will make things even more interesting. I really do love sesame seeds. They offer flavor and texture and so much more. On top of all this, add the sliced green onion.

10. Present: Present the Garlicky Spinach and Enoki Mushroom Salad either warm or at room temperature as a delightful side dish or a light main course. Savor!

Garlicky Spinach And Enoki Mushroom Salad Recipe Equipment Needed

1. Kitchen sink (for washing)
2. Salad spinner or colander
3. Kitchen cloth or paper towels
4. Sharp knife
5. Cutting board
6. Bowl or plate
7. Large skillet
8. Wooden spoon or spatula
9. Measuring spoons
10. Serving bowl

FAQ

• Q: Can I use dried mushrooms instead of fresh enoki?A: The flavor and texture of enoki mushrooms are best when the mushrooms are fresh; however, if you have dried enoki mushrooms, instructions that come with the package will guide you in rehydrating the mushrooms so that they are ready to use.
• Q: Is there a substitute for rice vinegar?A: Yes, you can use apple cider vinegar or white wine vinegar in this recipe instead of rice vinegar.
• Q: Can I prepare this salad in advance?A: Fresh is best, but you can make the dressing and do the mushrooms ahead of time, keeping them in separate containers until it’s time to serve.
• Q: How do I toast sesame seeds?A: To toast sesame seeds, put them in a skillet that is free of moisture and set over medium heat. Stir them from time to time so that they heat evenly and do not burn. When they have turned a warm shade of brown, and when you can detect a nice nutty aroma, they are done. This will take about 3-5 minutes.
• Q: Can I add other vegetables to this salad?A: Of course! You can toss in some sliced cucumbers or bell peppers if you want even more crunch and flavor.

Garlicky Spinach And Enoki Mushroom Salad Recipe Substitutions and Variations

Substitute the fresh spinach leaves with kale or arugula “Fresh spinach leaves: Substitute with kale or arugula to create a different green base.”
If you can’t find enoki mushrooms, try one of these substitutes:
* Shiitake mushrooms
* Button mushrooms
Olive oil: Replace with either avocado oil or grapeseed oil for a similar richness.
Tamari or coconut aminos: Use as soy sauce replacements for gluten-free diet.
Rice vinegar can be replaced with apple cider vinegar or white wine vinegar.

Pro Tips

1. Ensure the garlic is evenly minced to avoid burning and achieve a consistent flavor throughout the dish. Using a microplane grater can help achieve a finer mince, which distributes better in the olive oil.

2. Toast the sesame seeds in a dry skillet over low heat, stirring constantly, until they are golden brown and fragrant. This enhances their flavor and adds a satisfying crunch to the salad.

3. To enhance the dish’s umami flavor, consider adding a dash of fish sauce or a sprinkle of nutritional yeast alongside the soy sauce.

4. For an extra layer of flavor, consider adding freshly grated ginger when sautéing the garlic. The ginger pairs well with the other Asian flavors and adds a subtle zing to the dish.

5. Serve immediately after garnishing to enjoy the best texture contrast, as the mushrooms and spinach will continue to soften if left to sit. If you prefer a chilled salad, allow it to cool to room temperature before adding the garnishes.