White Mushrooms and Spinach

Name: White Mushrooms and Spinach
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 6 to 8 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 pound white button mushrooms, ends trimmed (but stems still attached) and washed, quartered and/or halved to the same size; Kosher salt and freshly ground black pepper; Kosher salt and freshly ground black pepper; 4 sprigs fresh thyme; 4 small cloves garlic, peeled and smashed; 1/4 to 1/2 cup dry Marsala; 1/2 pound spinach leaves, washed and dried

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Level: Easy
Total: 30 min

Prep: 15 min
Cook: 15 min

Yield: 6 to 8 servings

This recipe is all about extracting the water from the mushrooms and the spinach to intensify the flavor. The Marsala adds nice acidity to the dish.

Level: Easy
Total: 30 min

Prep: 15 min
Cook: 15 min

Yield: 6 to 8 servings

Ingredients

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2 tablespoons extra-virgin olive oil

1 pound white button mushrooms, ends trimmed (but stems still attached) and washed, quartered and/or halved to the same size

Kosher salt and freshly ground black pepper

4 sprigs fresh thyme

4 small cloves garlic, peeled and smashed

1/4 to 1/2 cup dry Marsala

1/2 pound spinach leaves, washed and dried

Directions

Heat a large saute pan or cast iron pan over medium heat. Add the olive oil and the mushrooms. Season with salt and pepper, to taste, and add the thyme and the garlic and saute. Cook until the mushrooms are tender and a lot of the liquid has evaporated from the bottom of the pan, 6 to 8 minutes.
Add the Marsala and cook until the flavor of the alcohol has mellowed considerably, 3 to 5 minutes. Remove and discard the sprigs of thyme and the garlic. Shut the heat off and stir in the spinach leaves so they wilt slightly. Season with salt and pepper, to taste. Transfer to a serving bowl and serve.