Author Notes
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
Ingredients
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1 1/2 tablespoons
tamari, divided
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2 teaspoons
dark brown sugar, divided
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1/2 teaspoon
rice vinegar, divided
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2 tablespoons
water, divided
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1 teaspoon
fresh-grated gingerroot
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1 pinch
wasabi powder
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1/4 teaspoon
garlic powder
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1 pinch
onion powder
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1 pinch
crushed red pepper flakes
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6 ounces
mushrooms (shiitake or cremini), chopped
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5 ounces
squid bodies (about 2), cleaned
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3 cups
baby spinach, washed
Directions
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Preheat the broiler on HI, lightly mist a baking sheet with non-stick spray.
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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.
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In another dish combine the remaining tamari, sugar, vinegar, water, ginger and seasonings.
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In a non-stick pan over medium heat, saute the mushrooms in a small amount of water or cooking spray until brown.
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Stir in the larger volume of soy sauce mixture and cook 30 seconds longer. Remove to a bowl.
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Using a small spoon, fill the squid bodies with mushroom mixture. Reserve any remaining mixture for salad.
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Move the stuffed squid onto the sheet, drizzle with remaining soy sauce mixture and place under the broiler. Cook 3 minutes each side.
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Remove to a cutting board and slice with a sharp knife.
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Serve on top a bed of baby spinach along with any remaining mushroom mixture.
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