Best Spinach And Mushrooms With Truffle Oil Recipes

Truffled Mushroom and Spinach Ragout image

Provided by Ming Tsai

Time 45m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons butter
1 tablespoon minced garlic
4 sliced shallots
1 cup chanterelles
1 cup small shiitake caps
2 cups quartered button or cremini mushrooms
1 cup red wine
1 cup veal demi-glace or chicken stock with 1 tablespoon dark soy sauce
1/2 tablespoon chopped fresh thyme
Salt and black pepper, to taste
4 cups spinach chiffonade
1 tablespoon white truffle oil plus extra for garnish
1/4 cup chive batons, for garnish

Steps:

In a medium-hot saucepan, add 1 tablespoon butter and saute garlic and shallots. Add mushrooms and saute. Season. Deglaze with red wine and reduce by 80 percent. Add veal or chicken stock, soy and thyme. Simmer mushrooms for 15 to 20 minutes. Add the other tablespoon of butter and check for seasoning. Right before serving add the spinach to wilt and the truffle oil. Check for seasoning.
PLATING Slice the beef into 6 slices. Spoon a mound of ragout on a plate and top with slices. Garnish with chives and truffle oil.
Wine Suggestion: 1. Ravenswood, Big River Zinfandel, Alexander Valley, 1997 2. Veuve Cliquot Ponsardin Champagne

Spinach and Mushrooms with Truffle Oil image

Provided by Rick Rodgers

Yield Makes 6 servings

Number Of Ingredients 5

2 tablespoons (1/4 stick) butter
10 ounces button mushrooms or crimini (baby bella) mushrooms, sliced
1 large shallot, chopped
1 1/2 9-ounce bags fresh spinach leaves
1 to 2 teaspoons truffle oil*

Steps:

Melt butter in large nonstick skillet over medium-high heat. Add mushrooms; sauté until brown and liquid evaporates, about 8 minutes. Add shallot; sauté 2 minutes.
Add spinach, 1/3 at a time, to skillet with mushrooms and toss over medium-high heat, allowing each batch to wilt slightly before adding next, about 2 minutes per batch. Sauté just until all spinach is wilted and heated through. Stir in 1 teaspoon truffle oil. Season with salt, pepper, and more truffle oil, if desired. Transfer to bowl and serve.
Sold at some supermarkets and at specialty foods stores and Italian markets.