Sauteed Spinach and Portabella Mushrooms
- Ready In:
- 36mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 2 lbs flat spinach leaves, stemmed
- 1 lb portabella mushroom, sliced
- 3 -4 medium garlic cloves, minced
- 1⁄4 cup fresh parsley, minced
- 2 tablespoons olive oil
- kosher salt or sea salt, to taste
- ground black pepper, to taste
- 1⁄4 cup dry white wine
directions
- Wash and stem spinach and mushrooms.
- Slice mushrooms including stems.
- Mince garlic (smash each clove before mincing for optimal flavor).
- Heat pan with olive oil; add garlic and saute one minute; add mushrooms and saute for a few minutes.
- Add spinach in batches, so pan doesn't get too crowded (spinach will quickly wilt).
- Add salt and pepper to taste.
- Add parsley.
- Add white wine and stir ingredients one final time.
- Serve hot.
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Reviews
-
Wonderful recipe! I omitted parsley and only used a 10 oz bag of spinach (curly leaf, which worked fine), but kept everything else the same. I drained off the liquid before serving. This is very, very good and I will make it again and again. The only suggestion I have is that you might want to use more than one pan at a time. I only used 10 oz of spinach and by the time it was all cooked, some of it seemed to be slightly overdone.
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