Spinach With Sauteed Mushrooms

Total Time
20mins
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.

Ingredients Nutrition

Directions

  1. Wash spinach carefully and discard stems and any tough outer leaves. You can use bagged,cleaned spinach.
  2. Clean the mushrooms by brushing off any dirt w/ towel or mushroom brush. Cut into thick slices and set aside.
  3. drain spinach and place in a large saucepan.
  4. 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.
  5. Drain in a colander and press the leaves with the back of a spoon to removeall excess liquid.
  6. Return to pan and fluff up the leaves.
  7. Cover on a plate to keep warm.
  8. Melt butter in a large saute pan or frying pan over medium heat.
  9. Add the onion and cook until translucent, about 2 minutes.
  10. 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).
  11. Season to taste with salt, nutmeg and a squeeze juice from one lemon. Toss well.
  12. To serve, spoon the mushrooms in the center of a shallow serving dish or platter. Surround with the spinach. Cut remaining lemon for garnish.

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