Sauteed Wild Mushrooms with Wilted Spinach |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This savory side can become a main dish if you serve it over soft polenta with a sprinkling of Parmesan or feta cheese. Ingredients:
1 tablespoon dark sesame oil, divided |
4 1/2 cups sliced shiitake mushroom caps (about 8 ounces) |
3 cups sliced oyster mushroom caps (about 8 ounces) |
1/3 cup sliced shallots |
2 teaspoons grated peeled fresh ginger |
3 garlic cloves, minced |
1/4 cup dry sherry |
7 teaspoons low-sodium soy sauce, divided |
1/2 teaspoon sugar |
1/3 cup chopped green onions |
2 (10-ounce) packages fresh spinach (about 20 cups) |
1 teaspoon fresh lemon juice |
Directions:
1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add mushrooms, shallots, ginger, and garlic; sauté for 3 minutes or until mushrooms are tender. Add sherry, 5 teaspoons soy sauce, and sugar; cook for 1 minute or until liquid is almost absorbed. Remove from heat, and stir in onions. Spoon mushroom mixture into a medium bowl; keep warm.
2. Return pan to medium-high heat; add remaining 1 teaspoon oil. Add one-third of spinach, and cook 2 minutes or until spinach wilts, stirring frequently. Repeat procedure in 2 more batches with remaining spinach. Spoon spinach into a medium bowl; stir in remaining 2 teaspoons soy sauce and lemon juice. Top with mushroom mixture.
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