sauteed spinach and wild mushrooms

By chez lady S • March 12, 2010 • 0 Comments

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Author Notes: spinach and mushrooms, two of my favorite vegetables go great together, as a side dish or over polenta as a main course. - chez lady S

Serves 2

2-3 teaspoons extra virgin olive oil
2 cloves of garlic chopped
3/4 cups wild mushrooms ny combination of shiitake, porcini, chanterelle, oyster, portobello, and cremini)
8 ounces fresh spinach
1 teaspoon lemon juice
2 pinches sea salt
2 pinches freshly ground pepper

heat 2 tsp of oil in a skillet over medium heat. Add mushrooms and garlic and cook on low to medium heat about 8 minutes or until mushrooms are wilted and nicely browned
add sea salt, pepper, lemon juice a tad more olive oil and simmer for a minute or two.
add spinach and simmer 1 to 2 minutes, until wilted turning frequently.