To view our videos, you need to
enable JavaScript. Learn how.
install Adobe Flash 9 or above. Install now.

Then come back here and refresh the page.

SERVES:
4 as main meal, 6-8 as a side

INGREDIENTS:

3 medium large yams, peeled and cubed
3-4 Tbs butter for mashing
salt and pepper to taste

Olive oil as needed for sauteing mushrooms and onions

2 Portobello mushrooms, halved and thinly sliced
5-ounces sliced shiitake mushrooms
8-ounces sliced white mushrooms (common or moonlight mushrooms)
2 small-medium onions, peeled, quartered and thinly chopped
3 small cloves garlic, peeled and minced
1 generous Tbs minced fresh ginger
3-4 cups fresh spinach
3 Tbs soy sauce (or more to taste)

PROCEDURE:

Get the peeled and cubed yams going in a pot of water on the stove top first.

Once they are starting to simmer along, add a splash of oil to a another wide, heavy bottomed pan on medium high heat and saute 2 small - medium size thinly chopped onions to soften.

Then add the sliced Portobello mushrooms and the sliced white mushrooms, and add a little more oil if you need to and cook those to soften. Then add the sliced shiitake mushrooms, 3 small minced cloves of garlic and 1 heaping Tbs fresh minced ginger.

After a minute or two, add a good handful of fresh spinach, cook that until it is wilted. Add a splash of soy sauce and turn the heat off.

Drain the yams really well when they are done and mash them with a little butter and season them to taste and it's time to eat!

Serve this as your main meal or plan ahead and serve it along side simply cooked chicken or fish.
HINTS:

Buy presliced mushrooms to save time if you like.

Use just one type of mushroom if you like, count on about 1 pound total.