Spinach and Mushrooms

This comes from Taste of Home's Healthy Cooking magazine.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1⁄2 lb mushroom, sliced
• 1  tablespoon butter
• 1  tablespoon olive oil
• 2  garlic cloves, minced
• 1⁄4 cup white wine or 1⁄4 cup chicken broth
• 3  tablespoons Worcestershire sauce
• 1⁄2 teaspoon dried oregano
• 1⁄4 teaspoon dried thyme
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1 (6 ounce) package  Baby Spinach
• 1 (8 ounce) can water chestnuts, sliced and drained

Directions

1. In a large nonstick skillet, saute mushrooms in butter and oil until tender. Add the garlic; cook 1 minute more. Stir in the wine or chicken broth, Worcestershire sauce and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 7-8 minutes or until liquid has evaporated.
2. Add spinach; cook and stir until wilted. Stir in water chestnuts; heat through.