Tag Archives: Vegetables

Vegan, easy, quick! No excuses, to not eat well. Try it out, you'll love it!

Click here to watch the video on YouTube.

Mushroom, Spinach & Corn Sauté - in under 15 min

Prep Time: 5 minutes

Cook Time: 12 minutes

1-2 servings

Mushroom, Spinach & Corn Sauté - in under 15 min

Ingredients

  • 1 tbsp coconut oil
  • 1 medium onion, chopped
  • 1 small to medium tomato, chopped
  • 2 cups mushrooms, sliced
  • 1.5 cups of fresh corn
  • 7-8 cups baby spinach
  • fresh black pepper, to your taste
  • salt to your taste
  • 1/2 tsp garlic powder

Instructions

  1. Wash and prepare your vegetables. Then set aside.
  2. This just speeds up the cooking process, once your pan is hot and ready to go.
  3. Heat a medium to large skillet pan, on medium-high heat.
  4. Add coconut oil.
  5. Heat for about 30 seconds.
  6. Add onions, cooking for 3-4 minutes. Stirring occasionally.
  7. Add tomatoes, cooking for 3 minutes. Stirring occasionally.
  8. Add mushrooms. Stirring for 2 minutes or so.
  9. Add black pepper, salt and garlic powder. Stirring until incorporated.
  10. Add corn, cooking for 3 minutes, if using fresh or frozen corn.
  11. If using canned, heat just until the corn is hot.
  12. Add spinach & mix.
  13. Cover for about 1 minute, to speed up cooking process.
  14. Uncover and cook for another 1-2 minutes. Stirring throughout.
  15. Serve hot and enjoy!

Notes

If you don't have or like coconut oil, use the oil that you prefer.

Or you can omit the oil altogether.

Use any onion you prefer. I used a regular, white cooking onion.

Use any mushroom that you prefer. I used brown (crimini) mushrooms.

You don't have to use fresh pepper, that's just what I prefer.

Omit or reduce the salt, if you prefer.

You can use 2-3 cloves of fresh garlic, instead of powdered. I just ran out of fresh garlic.

You can use frozen or canned corn. I just prefer the crunch of fresh corn.

You can use baby or regular spinach for this recipe. Just remember to wash the spinach well.

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http://nadiadonella.com/2016/07/28/mushroom-spinach-corn-saute/

(This post is not sponsored.)

Coconut oil that I use:

Canada:  Nutiva Organic Extra-Virgin Coconut Oil, 444 ml

Till next time,

Nadia

Update: With further testing, I prefer Enoki raw or added add the end of cooking just to heat through. Otherwise the mushroom gets to chewy and stringy in texture. Still great flavour though.

(This review is not sponsored.)

The company is Enviro Mushroom Farm Inc., out of Burlington, ON, Canada. I was especially drawn to it because it is a product of Canada. USDA Organic, Certified by ECOCERT Canada. This is important to me, so that was a major selling point.

When Enoki is cultivated it is snow white in colour. In the wild Enoki is dark brown in colour. I can only assume that the wild Enoki taste is even better.

Enoki mushrooms are my new favourite variety of mushrooms. If you love the taste of the white button mushroom, you should try these. Button mushroom flavour, times 10. So good and fresh tasting that I was eating them raw, until I had to stop and remember that I wanted to try the Enoki in a few different dishes.

Rating: 4/5

What is your favourite mushroom?

Enoki, raw in a salad.

Enoki-Mushrooms-09-30-2014

Enoki-Mushrooms-09-30-2014-2

Till next time,

Nadia