SPINACH WITH MUSHROOMS AND BREAD

Spinach With Mushrooms and Bread image

This simple vegetarian recipe, from Mark Bittman, is a great light lunch, the result of a trip to a Parisian market in 2008. Pairing bread from an earlier dinner with flavorful chanterelles and spinach, he came up with this quick, flexible meal. It was, as he wrote, "a completely honest and delicious dish that might've been the most creative thing I did all week, had it not been among the most traditional."

Provided by Mark Bittman

Categories dinner, lunch, quick, salads and dressings, side dish

Time 20m

Yield 1 to 2 servings

Number Of Ingredients 7

Ingredients

1 tablespoon butter
1 tablespoon extra-virgin olive oil
1/4 to 1 cup diced mushrooms, preferably wild
Salt and freshly ground black pepper
1 big clove good garlic, minced
1/2 pound spinach
1 cup torn pieces of stale bread

Steps:

Heat the butter and oil together; add the mushrooms, along with some salt and pepper, and cook, stirring occasionally, until nicely browned. Add the garlic and spinach and cook, stirring occasionally, until the spinach wilts, about 5 minutes.
Add the bread and stir until it absorbs most of the spinach juices. Adjust seasoning and eat.

Nutrition Facts : @context http, Calories 205, UnsaturatedFat 8 grams, Carbohydrate 17 grams, Fat 14 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 404 milligrams, Sugar 2 grams, TransFat 0 grams