Spinach With Sauteed Mushrooms

Cooking is very fast and simple. This is from Williams Sonoma Christmas and Thanksgiving Cookbook, but I use this recipe all year round.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 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
•  salt

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.