One-Pan Shiitake Mushroom with Taro Root, Yellow Squash and Ginger Root
- Coconut oil12 ml107 kcal
- Ginger root150 g120 kcal
- Mustard seed2 g10 kcal
- Quinoa171 g629 kcal
- Sea salt4 g0 kcal
- Shiitake mushroom289 g98 kcal
- Sorrel1 bunch23 kcal
- Tahini sauce198 ml1,178 kcal
- Taro root44 g49 kcal
- Vanilla extract5 ml14 kcal
- Yellow squash1 piece38 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Cypriot-inspired comfort food: tender shiitake mushroom paired with taro root, yellow squash and ginger root and quinoa, finished with sorrel and a hit of mustard seed and vanilla extract. 1. Pat the shiitake mushroom dry and season with sea salt, mustard seed and vanilla extract. 2. Heat coconut oil in a heavy pan and braise the shiitake mushroom until it develops a deep golden crust, about 24 minutes. 3. Add taro root, yellow squash and ginger root to the pan and cook until just tender, stirring in sorrel for fragrance. 4. Cook the quinoa separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of tahini sauce before serving hot.