Make Ahead

sauteed spinach and wild mushrooms

March 12, 2010
0 Ratings
  • Serves 2
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

What You'll Need
  • 2-3 teaspoons extra virgin olive oil
  • 2 cloves of garlic chopped
  • 3/4 cup 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
  1. 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
  2. add sea salt, pepper, lemon juice a tad more olive oil and simmer for a minute or two.
  3. add spinach and simmer 1 to 2 minutes, until wilted turning frequently.
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