“A delight to the eye and flavourful. Great hot or cold. Even Men will eat this chilled instead of stock standard salad at a BBQ.”

Ingredients Nutrition

  • 4 large mushrooms (Large Field Type)
  • 1 (2 lb) bag spinach (6-8 small bunches)
  • 12 teaspoon garlic, crushed
  • 34 teaspoon ginger, crushed or chopped (fresh is good or powdered will do)
  • 1 tablespoon coriander, crushed (fresh or powdered, Americans call this cillantro I think, it's a fragrant herb with a leaf rather li)
  • 1 -2 tablespoon light soya sauce (medium will do)
  • 2 -3 tablespoons oil (for Stir Frying with)


  1. Pick and wash leaves of spinach.
  2. Blanche the spinach (let it sit in the hot water a minute and then another minute in the ice water).
  3. Place the spinach on a plate ready to drain.
  4. Drain the spinach and squeeze it to get rid of excess water.
  5. In a frying pan on a medium to low heat add oil and garlic.
  6. Stir the spinach in small bunches in the garlic letting it dry off.
  7. Add Soya Sauce and stir through.
  8. Lay Spinach in a ring on a serving dish. (Set aside to cool).
  9. Slice Mushrooms in 2/8-3/8 inch thicknesses.
  10. Oil the pan.
  11. Add Ginger and Coriander (if you are using dry spices use a little more oil).
  12. Add the mushrooms and stir fry.
  13. Place the mushrooms at the centre of the spinach. (chill for a great summer dish).
  14. (If you are serving this hot, reheat the spinach in the microwave before adding the mushrooms).

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