Friday, April 10, 2009

PostHeaderIcon Side Dish Sunday: Wild Mushrooms & Spinach

This will be part of Easter dinner 2009, hence the early publish date...

  • 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 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 and simmer 1 to 2 minutes, until spinach wilts, turning frequently.

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