Sautéed Spinach and Wild Mushrooms

Prep Time: 10 minutes

Cook Time: 15 minutes

Servings: 4

2 teaspoons olive oil

¼ cup minced shallots

3 cloves garlic, minced

4 cups mixed wild mushrooms (shiitake, porcini,

chanterelle, oyster, portobello, cremini)

3 tablespoons dry Sherry wine

1½ tablespoons reduced-sodium
soy sauce

20 ounces fresh spinach, rinsed and trimmed

sea salt

freshly ground black pepper

Heat oil in a large skillet over medium heat. Add shallots and garlic and sauté 2 minutes. Add mushrooms and cook 5 minutes, until tender. Add sherry and soy sauce and bring to a simmer. Add spinach (in batches if necessary) and simmer 5 to 10 minutes, turning frequently, until spinach wilts.

Season with salt and pepper to taste.




	Sautéed Spinach and Wild Mushrooms Prep Time: 10 minutes Cook Time: 15 minutes Servings: 4 2 teaspoons olive oil ¼ cup minced shallots 3 cloves garlic, minced 4 cups mixed wild mushrooms (shiitake, porcini, chanterelle, oyster, portobello, cremini) 3 tablespoons dry Sherry wine 1½ tablespoons reduced-sodium soy sauce 20 ounces fresh spinach, rinsed and trimmed sea salt freshly ground black pepper Heat oil in a large skillet over medium heat. Add shallots and garlic and sauté 2 minutes. Add mushrooms and cook 5 minutes, until tender. Add sherry and soy sauce and bring to a simmer. Add spinach (in batches if necessary) and simmer 5 to 10 minutes, turning frequently, until spinach wilts. Season with salt and pepper to taste.

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