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Ingredients
| spinach: 4 bunches |
| white mushrooms: 1.5 lbs |
| whole nutmeg (freshly grated) |
| unsalted butter: 1/4 cup |
| onions - yellow (chopped): 1/2 cup (finely chopped) |
| lemons: 2 (juice of) |
| salt |
Spinach With Sauteed Mushrooms
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
10 min -
Servings
4 serving(s)
Tags
- Wash spinach carefully and discard stems and any tough outer leaves. You can use bagged,cleaned spinach.
- Clean the mushrooms by brushing off any dirt w/ towel or mushroom brush. Cut into thick slices and set aside.
- drain spinach and place in a large saucepan.
- Add 2 or 3 pinches of salt and nutmeg. Cover and cook over medium heat, turning the leaves a couple of times, until just wilted, about 2 minutes.
- Drain in a colander and press the leaves with the back of a spoon to removeall excess liquid.
- Return to pan and fluff up the leaves.
- Cover on a plate to keep warm.
- Melt butter in a large saute pan or frying pan over medium heat.
- Add the onion and cook until translucent, about 2 minutes.
- Add the mushroms, raise the heat to high and stir and toss until just tender, 3 to 4 minutes (cook the mushrooms in batches if you need to).
- Season to taste with salt, nutmeg and a squeeze juice from one lemon. Toss well.
- To serve, spoon the mushrooms in the center of a shallow serving dish or platter. Surround with the spinach. Cut remaining lemon for garnish.