Soy beans with mushrooms and spinach

It sounded like a healthy vegetarian meal but we didn't really liked it. My partner says 'it grows on you as you eat it'. I disagree.

Perhaps it was my fault. The recipe called for shiitake mushrooms but I used all shiitake mushrooms in the mushroom broth recipe and I was left with portobello mushrooms and button mushrooms. Fearing that button mushrooms were going to make the dish too plain, I decided to use the portobello mushrooms. Perhaps it's flavour was too strong for this dish. 

I'll leave the recipe here and, if you want to try with shiitake mushrooms, let me know if you think it tastes good!

From 'CookSmart Vegetarian', a Octopus Publishing Group publication.

Serves: 3 persons.

Ingredients:

• 175g soy beans (I used frozen)
• 1 garlic clove, chopped
• 2 tsp ground ginger
• 1 chili, chopped (the recipe called for 2 but 1 was hot enough!)
• 125g mushrooms, sliced (I used portobello but the recipe called for shiitake)
• 4 tomatoes, skinned, seeds removed and chopped
• 2 tbsp dark soy sauce
• 2 tbsp dry Jerez (I used Port wine as that's what I had at home)
• 200g spinach

Method:

1. Cook the soy beans in salted water for 5 min. Reserve the beans and 150ml of the cooking water.
   
   
   
2. Fry the garlic, ginger and chili for 3 min.
   
   
   
   
   
   
3.  Add the mushrooms and cook for 5 min.
   
   
   
   
   
   
   
   
   
4. Add the tomatoes, beans, the 150ml of cooking water, soy sauce and Jerez. Cover and let it cook on a low heat for 15min.
   
   
   
   
   
   
   
   
   
   
   
   
5. Add the spinach in batches, mixing frequently, cooking them for 2-3 min.
   
   
   
   
   
   
6. Serve immediately. The recipe did not advise a side dish but we had it with white rice.