Sautéed Shiitake and Spinach Salad with Sesame Dressing
A light, warm salad featuring sautéed shiitake mushrooms and fresh spinach tossed in a nutty sesame dressing. This asian-inspired vegetarian (vegetarian) ready in about 18 minutes blends fresh shiitake mushrooms, sliced, fresh spinach leaves, sesame oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 90 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz fresh shiitake mushrooms, sliced
- 5 cups fresh spinach leaves
- 2 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp honey
- 1 clove garlic, minced
- 1 tbsp toasted sesame seeds
- 1/4 tsp black pepper
- to taste salt
Instructions
- Step 1: Heat 2 tbsp sesame oil in a large skillet over medium heat until shimmering. Add 1 minced garlic clove and sauté for 30 seconds until fragrant.
- Step 2: Add 8 oz sliced shiitake mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until tender and edges begin to brown.
- Step 3: Add 5 cups fresh spinach leaves to the skillet and cook for 2-3 minutes until just wilted. Season with salt and 1/4 tsp black pepper.
- Step 4: In a small bowl, whisk together 1 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp honey until smooth.
- Step 5: Remove skillet from heat and drizzle the soy-vinegar dressing over the mushroom-spinach mixture. Toss gently to combine.
- Step 6: Transfer to a serving dish and sprinkle with 1 tbsp toasted sesame seeds before serving warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Shiitake and Spinach Salad with Sesame Dressing take to make?
Total time is about 18 minutes (8 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Sautéed Shiitake and Spinach Salad with Sesame Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Sautéed Shiitake and Spinach Salad with Sesame Dressing?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sautéed Shiitake and Spinach Salad with Sesame Dressing for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sautéed Shiitake and Spinach Salad with Sesame Dressing vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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