½ cup shallot, minced
1 tablespoon garlic, minced
1 ¼ cup chopped oyster mushrooms
1 ¼ cup sliced crimini mushrooms
Salt and pepper to taste
¼ cup Pernod or sake
1 cup white wine
3 cups whole baby spinach
2 cups chopped nasturtium leaves
3 cups cooked wild rice or Jasmine rice
12 nasturtium flowers, for garnish
Mushroom and Spinach Flambé with Nasturtiums and Wild Rice
Heat a large stainless steel pan over high heat. Add oil to pan and when just smoking, add shallots, stirring until just fragrant, about 15 seconds. Then add garlic and cook for about 5 seconds. Add oyster and crimini mushrooms and cook for about 6 minutes until the mushrooms start getting some nice color. Season mushrooms generously with salt and pepper. Add your white wine and Pernod (or sake). Tilt the pan so the alcohol catches fire, burns off, and reduces, about 4 minutes. Add the spinach and cook until wilted. Add nasturtium leaves, followed by the rice and cook for a couple minutes, until everything is well incorporated and heated through. Taste and add salt as necessary. Distribute onto 4 plates, garnish with nasturtium flowers and serve.