15 Min

• 1 bunch Hakurei Turnips
• 6 oz Oyster Mushrooms, roughly chopped
• 2 Tbsp Sesame Oil
• 1 1/2 Tbsp Maple Syrup
• Sea Salt

Trim turnips and finely slice leaves. Cut turnips into quarters. 

In a skillet, heat 2 tablespoon sesame oil over medium heat. Add turnips, mushrooms, and a pinch sea salt and sauté 3 minutes, or until mushrooms start to brown. Add 1 1/2 tablespoons maple syrup and 2 tablespoons water. After 5 minutes, water will have evaporated and turnips and mushrooms will be nicely glazed. At this point, add sliced turnip greens and cook 1 more minute until wilted and dark green. Remove from heat and season with more sea salt, to taste.