Wednesday, December 17, 2008

Sauteed Wild Mushrooms with Spinach

Tonight's dinner was, in spite of myself, pretty tasty! I bought ground beef 2 nights ago to make Italian Burgers from a recent Cooking Light. Took the beef out and it looked like it was working on growing legs, sooooooooo plain burgers from the freezer made an appearance. The only actual recipe that got made was this one for Sauteed Wild Mushrooms with Spinach. We're seriously lacking in the green/vegetable department, so this was perfect!!

For this recipe, I used an 8oz carton of sliced button mushrooms and an 8oz carton of creminis. You definitely need to sautee the spinach in batches. It looks like a ton, but it's really not. The spinach comes out flavorful, but not overly flavorful. I also felt that it needed a pinch or 2 of salt at the end. This recipe isn't earth shattering, but it was tasty and a nice mild side item for dinner!

Source: Quick Fix Meals with Robin Miller (Food Network)
Yield: 4 to 6 servings

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

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.

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