Wild Mushrooms & Bok Choy in a Sweet Sesame Dressing
Mushrooms are one of my favourite foods because they’re an amazing superfood and locally grown in BC (where I live).
Reasons to eat more shrooms:
1. Good source of vitamin D & iron
2. Helps to boost your immune system
3. High in antioxidants & B vitamins like riboflavin & niacin to help metabolize fats & proteins (aka boosts your metabolism)
4. Good for your bladder from their selenium content
- 1 tbsp coconut oil
- 2 tsp minced garlic
- 1/2 c finely chopped onion
- 1/2 c mix of wild mushrooms (i.e., shittake, chanterelle, morello)
- 2 King bolete mushrooms, cut in half, length-wise
- 1 tbsp sesame oil
- 1 tsp sea salt
- 1/4 c purple basil, roughly chopped
- 2 c bok choy, separate leaves from stem
- 2 tbsp tahini
- 1/4 c sesame oil
- 1 tsp minced garlic
- 1 tbsp tamari
- 1 tbsp maple syrup
- pinch of sea salt & pepper
- hemp hearts
- 1. Combine the dressing ingredients in a blender or simply whisk together in a bowl. Pour half of the dressing over all the mushrooms in a ziplock bag. Allow them to marinate for at least 30 minutes or overnight.
- 2. In a wok or large frying pan, warm coconut oil over high heat. Once pan is hot (you can tell that it’s hot if the oil can move around quickly) add the onions and garlic. Turn the heat down to medium and sauté for 2-3 minutes, until they start to become slightly glassy in colour.
- 3. Add all the mushrooms to the pan along with sesame oil and sea salt. Cover the pan for 3 minutes or so then flip the mushrooms over once they have colour on one side and cover again for about 2-3 minutes until the mushrooms are full of colour and flavour.
- 4. Add the basil and bok choy to the pan and steam for 2-3 minutes. Once the leaves are bright green and softened, remove everything from the pan and serve on two plates.
- 5. Garnish with suggested toppings or whatever you like and drizzle the remaining dressing over the dish.