9
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Ingredients
1 1/4 pounds oyster, (or shiitake or cremini mushrooms), cleaned, any clusters separated
2 tablespoons white wine
1 1/4 pounds fresh or frozen spinach, chopped
For the Rockefeller Sauce:
1/2 small (about 3/4 cup) fennel bulb
1/2 package (12.3oz.) firm lite silken tofu
1 1/2 tablespoons white wine or champagne vinegar
1/4 teaspoon dry mustard powder
1 1/2 teaspoons Dijon mustard
1 tablespoon ground anise seeds or ground fennel seeds or ground star anise
2 cloves garlic, peeled
1/4 teaspoon freshly ground black pepper
Instructions:
Sauté the oyster mushrooms in the white wine until the mushrooms have released their liquid and most of the liquid has cooked off. Add the chopped spinach and sauté another minute until wilted.
In a high-speed blender, puree all the sauce ingredients together until very smooth.
Toss the mushrooms and spinach with the sauce.
If desired, may be served on top of baked pita chips or serve as a dip with the crackers on the side.
To make the chips, preheat oven to 350 degrees F. Separate the layers of whole grain pita pockets and cut into triangles. Arrange on a baking sheet and bake for 10 minutes. Also good with Flax and Sesame Crackers (see Member Center Recipe).
My Notes:
(Click Edit to enter your notes about this recipe)
Per Serving:
Calories 70
Protein 8 g
Carbohydrates 9 g
Total Fat 1.2 g
Saturated Fat 0.1 g
Cholesterol 0 mg
Sodium 108 mg
Fiber 4 g
Beta-Carotene 4451 ug
Vitamin C 5 mg
Calcium 111 mg
Iron 2.8 mg
Folate 119 ug
Magnesium 69 mg
Zinc 1.2 mg
Selenium 6 ug