Sautéing Sencha

If you didn’t already know, I enjoy experimenting with tea. My current fascination is with fresh, aromatic, and vegetal green tea such as Sencha and Gyokuro.
It started not long ago when I sat down to enjoy some of the most freshest, emerald green, Sencha I had ever had the pleasure of drinking and eating. The Sencha was a thoughtful holiday gift from a friend and has now turned into something of an addiction. Click on this link “It’s True…I Ate My Sencha” for the full story.
Today I am talking about that very same Sencha and this time I am cooking with it.

Cooking with Sencha
Sautéed Sencha with Spinach, Mushrooms, and Broccoli

1 cup sliced white button mushrooms (I like a lot of mushrooms, feel free to adjust as desired)
3 cups fresh baby spinach
¾ cup of fresh baby broccoli
½ freshly shredded Creamy Toscana cheese (Pick a cheese you like such as Feta, Romano, and Parmesan)
1 Serving of freshly steeped Sencha leaves (Just the leaves once they have been steeped making a single cup, not the liquid)
1 or 2 cloves finely chopped fresh garlic cloves
Pinch Kosher Salt
¼ teaspoon Black Pepper
¼ teaspoon Smoky Black T-Dust (Optional: From Sanctuary T)
Extra Virgin Olive Oil
TIP: Experiment – Don’t feel as if you have to follow this recipe exactly. I am always changing things and keeping things exciting.

In a medium frying pan heat up some Extra Virgin Olive Oil. Use just enough to lightly coat the bottom of the pan. While that’s heating up quickly steep a cup of Sencha. You get to enjoy drinking the tea while you cook and use the steeped leaves in your dish. Once the olive oil has heated up add in the mushrooms. Allow them to sauté for a few minutes. Next, add in the Sencha, broccoli, and garlic. Stir, sauté, and allow the ingredients to caramelize. At this time you may need to add more olive oil over the ingredients in the pan. Next add a pinch of salt. Don’t stir the ingredients too much but keep an eye on the pan, especially the garlic since it is most likely to burn. What you need is for the mushrooms to cook down and brown. The broccoli will not cook down but you will see some browning. Once you see the browning slowly add the spinach, stir, add a bit more olive oil, a pinch more salt, black pepper, and optional Smoky Black T-Dust stir and allow the ingredients to cook down. It may seem like a lot of spinach but don’t worry it will dramatically reduce in size quickly. Once your ingredients have come together and are full cooked down plate it and add freshly shredded creamy Toscana cheese or cheese of choice.
You can eat this as is or add it to pasta. If you decide to add to add to pasta I suggest adding a bit of olive oil to the pasta after it is cooked and some garlic and onion seasoning. Mix and add the “Sautéed Sencha with Spinach, Mushroom, and Broccoli” mixture on top of the pasta and enjoy.
This is my first time writing up a recipe like this. I hope you have the same success making it as I did. Please share with me your outcome if you decide to create this wonderfully delicious, healthy, flavorful dish.

Serving: 2 or more with pasta

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