King Oyster Mushrooms & Spinach

Prep Time: 20 mins 

Cook Time: 10 mins 

Serves 4 

INGREDIENTS 

● ⅔ cup walnuts, roasted, chopped, divided 

● ¼ cup olive oil, divided 

● 5 cups spinach, baby leaves reserved, divided 

● 1 TB lemon zest, divided, plus more for garnish 

● ¼ cup lemon juice, divided 

● 1 tsp onion powder 

● 1 lb king oyster mushrooms, halved 

● 2 Calabrian chilies, seeds removed, minced 

● Salt & freshly ground pepper, to taste 

DIRECTIONS 

1. Cover ⅓ cup walnuts in water for 10 mins, then strain. Reserve walnuts & 2-3 TB of water. Set aside. 

2. Make the spinach pesto: In a high speed blender, blend 1 cup spinach, 2 tsp lemon zest & 2 TB juice, soaked walnuts, onion powder & 2 TB oil. Loosen with water from soaking walnuts as needed. Set aside. 

3. In a large pan over medium heat, heat remaining 2 TB oil. Add mushrooms & sear, 3-5 mins. Add remaining 4 cups of spinach & begin to wilt. Add chilies, remaining 1 tsp lemon zest & remaining 2 TB juice. 

4. Spoon pesto on a serving platter & plate vegetables on top. Garnish with baby spinach leaves, remaining ⅓ cup walnuts & lemon zest. 

CHEF’S TIPS 

● 1 lemon yields 3-4 TB of juice 

● King oyster mushrooms are also called trumpet mushrooms; 1 lb yields about 6-8 mushrooms