on mushrooms and spinach

   two ingredients that always finds its way in the vegetarian dishes i cook are mushrooms and spinach.  mushrooms provide (among other nutrients) some protein and fiber, in the absence of animal protein.  and spinach (of course) strength - i'm strong to the finish coz i eats me spinach! - sabi ni popoy the sailor man. 

   i'm going on a sub-species vegetarian path, with the two recipes i feature in this post.  one, an adaptation of the mushroom-spinach baked eggs (bottom picture), the other (below), the fish filet with mushrooms and spinach in oyster sauce, an original concept, which is a pescetarian dish; and a pescetarian is a sub-species vegetarian which is a vegetarian who also eats fish.  the mushroom-spinach baked eggs is a lact-ovo-vegetarian dish, and a lacto-ovo-vegetarian is another sub-species vegetarian which is a vegetarian who also eats dairy products and eggs.  oh mehn!

fish filet with mushrooms and spinach in oyster sauce

you will need:
500 g fish filet, drained and sliced into medium size cuts (cream dory only frabelle brand)
1/2 c button mushrooms (medium size can)
250 g spinach (use only the leaves)
3 cloves garlic, crushed and peeled
1 onion, medium size, sliced or diced
2-3 T oyster sauce
3/4 c water

do this:
fry fish filet over high heat just to brown the outer side.  (you can dredge it with flour or breading powder)
drain and set aside.

saute garlic and onion in high heat.
(add 3-5 drops of patis for pinoy twist!)
add mushrooms.
add spinach leaves and stir fry 1 minute.
add water and boil for 1 minute.
add oyster sauce and stir well.
add fish filet and stir well but gently just to spread the sauce evenly.
serve in shallow dish.

serve with rice in a bowl and chopsticks.

mushroom-spinach baked eggs served with rice in a bowl and chopsticks

penge!