Sauteed Spinach and Mushrooms

Name: Sauteed Spinach and Mushrooms
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil; 1 pound mixed mushrooms, such as shiitake (stems removed) and button, thinly sliced; 2 garlic cloves, minced; 1 medium shallot, minced; Coarse salt and ground pepper; 5 ounces baby spinach (about 5 cups)

Recipe photo courtesy of Romulo Yanes

This side pairs well with seared steak, shrimp, or fish.

Source: Everyday Food, December 2011

Servings

Ingredients

3 tablespoons extra-virgin olive oil
1 pound mixed mushrooms, such as shiitake (stems removed) and button, thinly sliced
2 garlic cloves, minced
1 medium shallot, minced
Coarse salt and ground pepper
5 ounces baby spinach (about 5 cups)

Directions

1. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add mushrooms and cook, undisturbed, 2 minutes. Continue to cook, stirring occasionally, until mushrooms are golden brown, about 5 minutes. Add 1 tablespoon oil, garlic, and shallot, and cook, stirring, until shallot is softened, 3 minutes. Season with salt and pepper. Add spinach and cook, stirring, until wilted, 2 minutes. Season to taste with salt and pepper.