Sauteed Wild Mushrooms with Spinach
- 2 teaspoons olive oil
- 1/4 cup minced shallots
- 3 cloves garlic, minced
- 4 cups mixed wild mushrooms (any combination of shiitake, porcini, chanterelle, oyster, portobello, and cremini)
- 3 tablespoons dry sherry wine
- 1 1/2 tablespoons reduced-sodium soy sauce
- 2 (10-ounce) bags fresh spinach
DirectionsWatch how to make this recipe.
Heat oil in a large skillet over medium heat. Add shallots and garlic and saute 1 minute. Add mushrooms and cook 3 to 5 minutes, until mushrooms are tender. Add sherry and soy sauce and bring to a simmer. Add spinach (add spinach in batches if necessary), and simmer 1 to 2 minutes, until spinach wilts, turning frequently.
Recipe courtesy of Robin Miller, 2006, All Rights Reserved