Sautéed Shingiku with Mushrooms & Turmeric

Sautéed Shingiku with Mushrooms & Turmeric


Recipe By Chef Josh


Here at the Mediblist, our philosophy of #foodthatheals has taken on an even deeper meaning during the pandemic.  Medicinal food with great flavor has always been our focus, but now more than ever we’re committed to providing recipes that benefit the body and soothe the soul.

This recipe features a variety of seasonal #farmersmarketfinds known to boost the immune system, fight inflammation and aid both the cardiovascular and endocrine systems.  We’ve even added something to help with antimicrobial and cellular support.  Don’t let all the healthy talk fool you, this dish is also DELICIOUS!  It’s exactly what you should be #cookingathome while under quarantine.  Enjoy!!



1 cup sliced Mushrooms 

1 tbsp grated fresh Turmeric

1 tbsp grated fresh Ginger

1 tbsp minced Shallot

1 Splash rice vinegar

1 tbsp infused toasted sesame oil

1 small bunch fresh Shingiku (Chrysanthemum) greens

1 clove finely minced Garlic

2-3 tbsp soy sauce

1 tsp fresh ground black pepper

2 tbsp canola oil



1.) Trim and blanch Shingiku (Chrysanthemum), dry it with a cloth and set it aside. 

2.) Heat canola oil in skillet.  Add turmeric, ginger, shallot and garlic and saute for 1 minute.

3.) Add mushrooms, toss in pan and let saute for 2-3 minutes.

4.) Add soy sauce and vinegar, saute for a few seconds, add Shingiku, saute for another minute or two.

5.) Remove the skillet from the heat, be careful not to over cook the shingiku. 

6.) Drizzle with infused toasted sesame oil and serve over a bed of rice noodles or brown rice.


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