10 cup spinach leaves, washed and spun dry, loosely packed
1 each shallot, minced
1 clove garlic, minced
2 tbsp olive oil
4 tbsp sesame seeds, lightly toasted
2 tsp olive oil
12 each shiitake mushrooms, medium size
2 tbsp mushroom soy sauce
STEP BY STEP:
Trommed flat savoyed cabbage leaves, large outer leaves, center rib
Blanch the cabbage leaves in salted, boiling water until softened and remove to a clean cutting board
Lay the leaves flat and trim the thickest part of the rib off. Blot the leaves dry and reserve
Heat the oil in a large sauce pan then add the garlic and shallots. Saute for aroma then add the spinach and stir quickly
Cook until the spinach becomes completely soft, seasoning with salt and pepper, then remove and allow to cool
After the spinach has cooled, press all liquid from the leaves. Divide in four equal portions and roll each roll into a 1" diameter cylinder and wrap in the blanched cabbage leaves
Rub the leaves lightly with olive oil and roll in the sesame seeds to coat. Reserve until ready to serve
To make the soy glazed mushrooms. Cut the stems from the mushrooms and cut into quarters
Heat a suitable saute pan over medium heat and add the oil
Add the mushrooms and cook until softened. Remove from the heat and deglaze with the soy sauce
Toss well allowing the mushrooms to absorb most of the soy sauce. Cool.
TIPS:
It is sometimes helpful to wrap the rolls in plastic wrap. To serve, slice the rolls into six slices each about 1/2" thick. Place one mushroom quarter on top of each slice and serve.
