In late 19th century America, mushrooming clubs were the place to be. As mushrooms became a more important part of fashionable French cuisine, American cooks (who took their culinary inspiration from France) went crazy for mushrooms. Clubs began popping up all over the country dedicated to foraging, identifying and cooking various varieties of fungi. Entire cookbooks were devoted to mushrooms, including Kate Sargeant’s One Hundred Mushroom Receipts (1899). The first English language mushroom cookbook, Sargeant’s work includes some fabulous Harry Potter-sounding recipe titles including “Coprinus Comatus Soup (Shaggy Mane),” “Lepiota Procera Stew,” and “Baked Tricholoma Personatum.” In the book’s introduction, Sargeant describes the changing American attitude towards mushrooms at the turn of the century:
The general opinion in this country regarding mushrooms has been, that with one or two exceptions, all forms of fungus growth are either poisonous or unwholesome, but it is very gratifying to observe the change that is rapidly taking place in the public mind. Soon public opinion will acknowledge that it is an established fact that the great majority of the larger funguses, especially of those that grow in fields and other open places, is not only wholesome but highly nutritious.
– Kate Sargeant, One Hundred Mushroom Receipts (1899)
What Kate says may be true, however I don’t recommend that you eat any wild mushrooms without first knowing exactly what they are. Better yet, stick to the ones sold at the grocery store, unless you’re friends with a foraging expert (mistakes can happen!).
In this recipe, mushrooms are the magic ingredient. I make this super simple vegan Chickpea, Spinach and Mushroom Sauté once or twice a week for my husband. It’s one of his favorites. The seared mushrooms, seasoned with garlic and spices, taste almost meaty when combined with the nutty chickpeas and steamed spinach. It’s a homey, comforting sort of dish with no grains and a fairly low glycemic index. I find this recipe to be very nourishing, what we like to call “clean eating.” It’s Mediterranean-inspired, low in calories, loaded with fiber and heart-healthy. Don’t skimp on the olive oil, it adds a lot of flavor. We consider it a one-pot meal; it satisfies as either a lunch or a dinner. I’ve also served this as a side dish to rave reviews from family and friends. The sprinkle of roasted sunflower seeds gives it a lovely crunch. It may not be the prettiest dish, but it’s certainly one of the yummiest. No need to go foraging, common white mushrooms will do just fine. I think Kate Sargeant would approve.
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Chickpea, Spinach and Mushroom Sauté
Ingredients
- 3 tablespoons olive oil
- 8 ounces sliced white mushrooms
- 1/2 teaspoon crushed red pepper flakes, or more to taste
- 1/2 teaspoon dried basil
- 1/4 teaspoon paprika
- 1/2 teaspoon crushed garlic
- 3 1/2 cups soaked and cooked chickpeas/garbanzo beans, drained and rinsed ((1 1/2 cups dry) OR 2 cans chickpeas/garbanzo beans (15 oz. each))
- 2 tablespoons water
- 3 cups spinach or baby kale, tightly packed (5 ounces)
- Salt and black pepper to taste
- 2 tablespoons roasted salted sunflower seeds (optional topping)
NOTES
Instructions
- Heat olive oil in a sauté pan over medium till hot but not smoking. Place the mushroom slices into the pan. Let them fry undisturbed for 3 minutes.
- Stir and continue frying till the mushrooms are golden brown. Season with salt and pepper. Add the red pepper flakes, basil, and paprika. If spice sensitive, start with just 1/4 tsp of crushed red pepper-- you can always add more to taste later. I like it with a kick, so I add 1/2 tsp. Stir seasonings to coat the mushrooms. Add the garlic last. Stir and cook for 1 minute till fragrant.
- Stir in the chickpeas till all ingredients are well combined. Let the chickpeas heat up for 2 minutes, stirring as they warm.
- Pour 2 tbsp water into the bean and mushroom mixture and bring to a boil. Meanwhile, place the fresh spinach or baby kale over the top of the chickpeas. It will seem like a lot of greens at first, but they will shrink up a lot as they cook.
- Reduce heat to medium low. Cover the pan and allow spinach to cook over medium heat for about 5 minutes, or until wilted. Stir the spinach into the chickpeas and mushrooms. Season with salt and pepper to taste (I usually use about 1/4 tsp of salt and a large pinch of pepper). Turn heat to medium and let the mixture continue to cook till excess liquid has evaporated.
- Sprinkle with roasted sunflower seeds (optional) and serve. I serve chili pepper flakes on the side for my family so they can spice it more to taste, if desired.
Nutrition
tried this recipe?
Let us know in the comments!
Other Great Recipe Ideas
The Pioneer Woman: Pan Seared Mushrooms
Tasty Kitchen: Grilled Chili Garlic Mushrooms
Weelicious: Mushroom Barley
Recipe Girl: Mushroom and Parmigiano Bruschetta
Jennifer Greenhoe Keffer says
It was amazing!
marge201 says
Margie, and I will try cumin & coriander next time! Great ideas!
Margie McArthur says
I made something like this the other night — minus the mushrooms and with spinach rather than kale. Used tons of garlic and cumin instead of the seasonings you suggest. Now I´m excited to try it with your suggested seasonings!
Allan Dunn says
Just had a bowl. Lovely – and enough left in the fridge for tomorrow. Many thanks, dear Shiksa 😉
marge201 says
You know it, Tori. This recipe opened up a whole new way for me to have super high-calcium greens. I’ll report in on what other tweaks I do in the future!
marge201 says
Wow, Tori, what a great recipe. It’s delish! Here’s what I did in a 10″ skillet:
2 tablespoon coconut oil + 1 tablespoon EVOO
1 pound of portobello mushrooms + half an onion
a few leaves of basil from a plant I got as a favor at a wedding shower!
paprika
a few ounces of fresh frozen garlic and a few cloves of frozen roasted garlic + a lot of fresh frozen ginger
a lot of my homemade veggie/chicken stock to loosen and keep it from sticking
1 bunch of kale destemmed
1 can no-salt sardines finely chopped
raw unsalted sunflower seeds, ¼ or 1/3 cup
This represents probably 3 meals for me. IT’S FABULOUS. Thank you so much for the inspiration, Tori!!!!
marge201 says
I also threw in maybe 1/4 cup of unroasted sesame seeds and topped the serving bowl with avocado. I am stuffed and have so much left! What a great thing to do with greens. Thank you so much again for your wonderful ideas and site!
Tori Avey says
Sounds delish Marge! I love how adaptable this recipe is. 🙂
Coco Galvez says
Wonderful!
Jasmine Hall says
Your vegan posts are my FAVE! This looks fab! #vegan
Georgia Torrisi says
Yum
Tina Seggie Schnittke says
I think I might try pine nuts/piñon/pignoli instead of sunflower seeds.
Evie Peck says
looks yummy
Lyn Sturman Fried says
On the list. Think I have all the ingredients in house!
Diana Davidson Lerner says
Looks good. Might be really good with za´atar. Peter Engel
Cathy Berk Doherty says
I love chickpeas, spinch and mushroom.
Tina Seggie Schnittke says
That´s a fantastic idea! Thank you!
Tina Seggie Schnittke says
Is there something that can be used instead of or replace the mushrooms?
Tori Avey says
Hi Tina, yes– I sometimes use jarred grilled artichoke hearts instead of mushrooms. When I do that, I don’t saute them like the mushrooms, I just mix them in with the chickpeas. 🙂
sara says
this sounds good! can it be served cold?
Tori Avey says
Hi Sara, I would not recommend serving it cold; it is really best as a warm dish.
Eleanor Chicchetti White Bardachino says
Not only Healthy, But Tasty tooooo!!! <3
Sabrina M. Bawell says
I´m going to try this!!!! Got sunflower seeds of my own coming on!
Gina Mae Janos says
should be raw; would be even healthier. Mmm