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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
- 1 1/2 tablespoons tamari, divided
- 2 teaspoons dark brown sugar, divided
- 1/2 teaspoon rice vinegar, divided
- 2 tablespoons water, divided
- 1 teaspoon fresh-grated gingerroot
- 1 pinch wasabi powder
- 1/4 teaspoon garlic powder
- 1 pinch onion powder
- 1 pinch crushed red pepper flakes
- 6 ounces mushrooms (shiitake or cremini), chopped
- 5 ounces squid bodies (about 2), cleaned
- 3 cups baby spinach, washed
- 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.