Sauteed Wild Mushrooms with Spinach
- Level: Easy
- Total: 18 min
- Prep: 10 min
- Cook: 8 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 86 calorie
- Total Fat
- 3 grams
- Saturated Fat
- 0 grams
- Cholesterol
- 0 milligrams
- Sodium
- 319 milligrams
- Carbohydrates
- 12 grams
- Dietary Fiber
- 4 grams
- Protein
- 7 grams
- Sugar
- 2 grams
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- Level: Easy
- Total: 18 min
- Prep: 10 min
- Cook: 8 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 86 calorie
- Total Fat
- 3 grams
- Saturated Fat
- 0 grams
- Cholesterol
- 0 milligrams
- Sodium
- 319 milligrams
- Carbohydrates
- 12 grams
- Dietary Fiber
- 4 grams
- Protein
- 7 grams
- Sugar
- 2 grams
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
- 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.
