When my inspiration for this dish - right off the boat squid and perfect mushrooms from the market - are this fresh, not embracing their gifts would be sinful!
When my inspiration for this dish - right off the boat squid and perfect mushrooms from the market - are this fresh, not embracing their gifts would be sinful!—Sarah
tablespoons tamari, divided
teaspoons dark brown sugar, divided
teaspoon rice vinegar, divided
tablespoons water, divided
teaspoon fresh-grated gingerroot
pinch wasabi powder
teaspoon garlic powder
pinch onion powder
pinch crushed red pepper flakes
ounces mushrooms (shiitake or cremini), chopped
ounces squid bodies (about 2), cleaned
cups baby spinach, washed
In This Recipe
- Preheat the broiler on HI, lightly mist a baking sheet with non-stick spray.
- In a small dish combine 1/2 tbsp tamari, 1 tsp brown sugar, 1/4 tsp vinegar, 1 tbsp water, 1/4 tsp ginger and seasonings to taste. Set aside.
- In another dish combine the remaining tamari, sugar, vinegar, water, ginger and seasonings.
- In a non-stick pan over medium heat, saute the mushrooms in a small amount of water or cooking spray until brown.
- Stir in the larger volume of soy sauce mixture and cook 30 seconds longer. Remove to a bowl.
- Using a small spoon, fill the squid bodies with mushroom mixture. Reserve any remaining mixture for salad.
- Move the stuffed squid onto the sheet, drizzle with remaining soy sauce mixture and place under the broiler. Cook 3 minutes each side.
- Remove to a cutting board and slice with a sharp knife.
- Serve on top a bed of baby spinach along with any remaining mushroom mixture.