Recipe courtesy of Robin Miller

Sauteed Wild Mushrooms with Spinach

Name: Sauteed Wild Mushrooms with Spinach
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H8M0.000S
Total time: P0Y0M0DT0H18M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 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; Two 10-ounce bags fresh spinach

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Level: Easy
Total: 18 min

Prep: 10 min
Cook: 8 min

Yield: 4 servings

Nutrition Info

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Ingredients

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

Two 10-ounce bags fresh spinach

Directions

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Watch 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.