SAUTEED SPINACH WITH MUSHROOMS
Not many ingredients but fresh is the key! Your kids shouldn't even mind eating spinach or mushrooms after tasting this. I have been making this dish for years and now don't really even need to measure ingredients. I just make to taste and we usually have this as a side dish for red meat. Pick your favorite mushroom. I like to use cremini. I have used portobello before but the gills make this dish an ugly brown color, so if you use portobello, remove the gills. The original recipe calls for boiling the spinach for one minute before sauteing but I skip that step now and just throw the bag of baby spinach in the saute pan and it wilts in the pan. It's your choice. Also, be gentle with the salt and pepper because too much ruins the dish. It's best to use a little then add more if needed after tasting, but most times you won't want to ruin the flavor.
Provided by southern_gal12000
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Bring water in a large pot to a boil (enough to cover spinach). Add the spinach and cook for 1 minute or less. * (This step is for spinach not cleaned and in a bag so I usually skip this step now and just add the raw spinach after cooking the mushrooms but cook for a couple of minutes or until the spinach leaves have wilted.).
- * Drain in colander and let cool. Squeeze spinach to extract moisture and chop.
- Melt all but 1 tablespoons of butter in the pan on medium low heat, add the the sliced mushrooms and cook, stirring often.
- Add salt and pepper when mushrooms are almost cooked and add remaining butter and spinach. Cook thru stirring about 30 seconds.
- Sprinkle with chopped garlic, stir and cook for a few more minutes. Serve immediately.
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