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Pan-fried Shiitake with fennel

Although this pan-fried Shiitake with fennel  is vegan and gluten-free - it can be served as a side dish with grilled fish or meat. I served it with wakame & brown rice noodles but  you could serve it with pasta, boiled rice or on a piece of toast.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 2 people
Cuisine: Japanese
Calories: 1234
Ingredients Method

Ingredients
  

  • ½ large fennel or 1 small
  • 120 g Shiitake mushrooms
  • 1 chilli deseeded
  • 1 garlic clove
  • 1 Tbsp rice vinegar
  • 1 Tbsp Kikkoman soy sauce gluten-free
  • 2 large handfuls of baby spinach
  • 1 tsp sesame seeds

Method
 

  1. Cut or shred the fennel into thin slices. Chop the chilli and garlic.
  2. Heat 1 Tbsp of oil in a pan then gently sauté the fennel under cover for 10 minutes over low heat.
  3. Add the mushrooms (torn into small pieces, if they’re bigger than bite-size), the chopped chilli & garlic and stir for 5 minutes.
  4. Add the vinegar a soy sauce. Cook for approx. 5 minutes (under cover), until the vegetables are soft.
  5. Add the spinach, stir, then put the lid on and steam over low heat for a couple of minutes until the spinach has wilted.
  6. Stir in the sesame seeds, season to taste and serve.