A couple of weeks ago I went out to dinner with my friends Tanya and Laura. We stayed, laughing and talking, until the waiters began sweeping the floor and clearing their throats, giving us the impression that it was past time to go 🙂 Their company was the biggest treat, but this mushroom & spinach dish I ordered was really, really amazing. I took it home and had seconds before I went to bed 🙂 The next week, I thought I’d try to recreate it at home. I was pretty sure of most of the flavors I had tasted in the dish and hoped that, with the guidance of a few reference recipes, I could make something similar. The results definitely didn’t disappoint me. The discerning palate probably wouldn’t think mine was authentic enough, but it tasted very similar to me, and if not quite as amazing, certainly very delicious and satisfying.
A couple things to note here:
1. A really key ingredient in this dish is ginger, which I used but didn’t photograph because mine was old and rubbery and pretty pictures were a bigger priority to me than accurate pictures 🙂
2. Another REALLY key ingredient is paneer. I didn’t know at the time what that was (shame on me, yes, but I do now because I just got a huge stack of Indian cooking books from the library), but I knew there was something creamy in it, so I used half and half. 🙂
3. I’m also pretty sure that it’s not at all authentic to put this over spaghetti squash. 😉
I used to hate mushrooms… and now I can’t understand why. They’re have this meaty texture that can take on any flavor. Kind of a dream to cook with?! A key for me is chopping them up little teeny-tiny!
I used a couple of recipes for reference, but here’s one that is most similar to what I did. The dish was warm, aromatic, and satisfying and I can’t wait to make it again 🙂 Oh, but this time I might make my own paneer first, because that stack of cookbooks I mentioned assures me that it’s easy! 🙂 I’ll be the judge of that! 🙂