Portabellas And Spinach With Sesame Dressing Recipes

SPINACH WITH SESAME DRESSING

Steps:

• In a large pot of boiling salted water blanch spinach for 1 to 2 minutes and refresh. Squeeze water out firmly but do not wring. Lightly toss spinach to separate stems and leaves, and place in a bowl.
• In a hot dry skillet, toast sesame seeds until they begin to pop. Reserve a teaspoon of toasted seeds for garnish. Transfer the rest of the seeds to a spice grinder or mortar and pestle. Grind until smooth. Pour into a bowl, if necessary, and add sugar, soy sauce and dashi. Mix well and pour over spinach. Toss to coat. Garnish with reserved seeds.

SPINACH WITH SESAME SHOYU DRESSING

Steps:

• Rinse spinach and drain lightly. With water still clinging to leaves, cook in 3 batches in an 8-quart pot over moderately high heat, covered, turning occasionally with tongs, until wilted and bright green, 2 to 3 minutes per batch. Transfer as cooked to a colander, then rinse under cold water until cool and drain well. Squeeze small handfuls of spinach to remove as much moisture as possible, then in 3 batches wrap spinach in several layers of paper towels and squeeze to remove even more moisture. Coarsely chop spinach.
• On a 16-inch sheet of plastic wrap, form half of spinach into a 13 1/2- by 1 1/2-inch log. Repeat with remaining spinach on another sheet of plastic wrap. Use plastic wrap and your hands to roll, compact, and smooth sides of logs. Remove and discard plastic wrap. With a sharp knife, cut each spinach log crosswise into 9 (1 1/2-inch) pieces (18 total), then arrange, cut sides up, on a platter, reshaping and smoothing mounds with your fingers.
• Finely grind 2 teaspoons sesame seeds in a blender, then add peanut oil, vinegar, mirin, shoyu, sesame oil, and salt and blend until combined well. Spoon 1 teaspoon dressing over each spinach mound, stirring dressing occasionally (it will separate as it stands), and sprinkle mounds with remaining 4 teaspoons sesame seeds.

PORTABELLAS AND SPINACH WITH SESAME DRESSING

Steps:

• To make sesame dressing: Blend all of the ingredients in a blender until smooth. Set aside.
• To make roasted portobellos: Preheat the oven to 400 degrees.
• Coat baking sheet with cooking spray.
• Place mushrooms on prepared baking sheet.
• Brush with oil and sprinkle with crushed garlic (if using).
• Bake 20 minutes.
• Cool and slice.
• Heat 2 Tbsp of water and 2 bags spinach in a large pot over high heat.
• Cover and steam 2 to 3 minutes or until wilted. Repeat with remaining spinach. Cool, then squeeze out liquid.
• Either toss with mushrooms and dressing or layer mushrooms on top of spinach and spoon dressing on top.
• Sprinkle with sesame seeds and serve.