“The length of your shoe may change, the size of your pant may also change; but your life will never change until your mind changes!”
– Israelmore Ayivor
Mushrooms with Spinach & Lemon Breadcrumbs
There is almost nothing that gives me more pleasure than overcoming someone’s supposed distaste for a certain food. I take it as a personal challenge when I hear “I don’t like brussels sprouts/mushrooms/beets/or any other perfectly yum food.” I will go to great lengths to devise a method of preparation to get the person to at least TRY the food they THINK they hate! I mean COME ON! It’s not like I’m suggesting you eat eyeballs served in a monkey’s skull.
My son has stated loudly for years that he DOES NOT like mushrooms. I personally cannot imagine a more complex and yet simplistically pleasurable food. Such depth they bring to sauces and stews and I honestly can’t imagine a perfectly grilled steak without a heaping mound of sautéed mushrooms by its side. An omelette when graced with these simple little flavour packed morsels may be elevated to worship worthy. And what about a pasta dish made with only a great quality olive oil, a mountain of wild mushrooms and maybe a little lemon zest?
Of the many tomato and meat based pasta sauces I have made over the years, they have all included mushrooms. Recently however I tried a little experiment. Without saying a word about it, I left the mushrooms out of the meat sauce. My son did NOT attack his plate of pasta with his usual teenage vigour. When I asked what he thought of it he replied, “It was okay. Not your best, but it was okay.”
HA! How stubborn am I that I am willing to serve a less than stellar meal all to prove a point!
This mushroom and spinach recipe has since become one his favourites. Win!
Enjoy & Namaste!
- drizzle olive oil for sauté pan
- 1-2 lbs fresh mushrooms
- 1 clove garlic, minced
- ¼ cup bread crumbs
- zest and juice of one lemon
- 2 bunches fresh spinach
- S&P to taste
- Heat oil in large pan
- Slice mushrooms and sauté until deep golden brown, remove from pan
- Add garlic, lemon zest and breadcrumbs to pan and toss a few times over med hi heat to toast, remove from pan
- Saute spinach until mostly wilted, add mushrooms and breadcrumb mixture and toss in hot pan with lemon juice
- Season with S&P to taste