Prep 10 mins
Cook 10 mins
Cooking is very fast and simple. This is from Williams Sonoma Christmas and Thanksgiving Cookbook, but I use this recipe all year round.
- 3 -4 bunches spinach
- 1 -1 1⁄2 lb fresh mushrooms
- freshly grated nutmeg
- 1⁄4 cup unsalted butter
- 1⁄2 cup finely chopped yellow onion
- 2 lemons, juice of
- Wash spinach carefully and discard stems and any tough outer leaves. You can use bagged,cleaned spinach.
- Clean the mushrooms by brushing off any dirt w/ towel or mushroom brush. Cut into thick slices and set aside.
- drain spinach and place in a large saucepan.
- Add 2 or 3 pinches of salt and nutmeg. Cover and cook over medium heat, turning the leaves a couple of times, until just wilted, about 2 minutes.
- Drain in a colander and press the leaves with the back of a spoon to removeall excess liquid.
- Return to pan and fluff up the leaves.
- Cover on a plate to keep warm.
- Melt butter in a large saute pan or frying pan over medium heat.
- Add the onion and cook until translucent, about 2 minutes.
- Add the mushroms, raise the heat to high and stir and toss until just tender, 3 to 4 minutes (cook the mushrooms in batches if you need to).
- Season to taste with salt, nutmeg and a squeeze juice from one lemon. Toss well.
- To serve, spoon the mushrooms in the center of a shallow serving dish or platter. Surround with the spinach. Cut remaining lemon for garnish.