Factory farming conditions and antibiotic-resistant pathogens emerging as a result of them pose an existential threat to humans in the form of zoonotic diseases. Why it’s time to produce and consume food more thoughtfully.
Spinach and shiitake mushrooms with coconut milk and ginger
This side dish with spinach and shiitake mushrooms becomes unique and really tasty if you add coconut milk, ginger and lime juice.
Ingredients for spinach and shiitake mushrooms with coconut milk and ginger
200 g of spinach
50 g of dried shiitake mushrooms
1/2 a cup of coconut milk
1 shallot
1 piece of ginger
1 spoonful of lime juice
salt, pepper
oil
Preparation
Clean and wash the spinach. Put the dried shiitake mushrooms in a bowl with water and revive for about 20 minutes. Slice the shallot and sautée with oil in a pan, then add the spinach and cook over medium heat stirring from time to time.
Clean the ginger and slice it. Drain the mushrooms and cut them. Combine the ginger and mushrooms to the spinach and keep on cooking.
Finally, add the coconut milk, season with salt and pepper and cook for a few minutes until the spinach completely absorbs the milk.
Before serving, add the lime juice.
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