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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Warm sauteed spinach and fresh, garlicky mushrooms make for a perfect combination that tastes terrific and looks impressive, too. Joyce Frey â Macksville, Kansas Ingredients:
1/2 pound sliced fresh mushrooms |
1 tablespoon butter |
1 tablespoon olive oil |
2 garlic cloves, minced |
1/4 cup dry white wine or reduced-sodium chicken broth |
3 tablespoons worcestershire sauce |
1 teaspoon minced fresh oregano or 1/2 teaspoon dried oregano |
3/4 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 package (6 ounces) fresh baby spinach |
1 can (8 ounces) sliced water chestnuts, drained |
Directions:
1. In a large nonstick skillet, saute mushrooms in butter and oil until tender. Add garlic; cook 1 minute longer. Stir in the wine, Worcestershire sauce and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 7-8 minutes or until liquid has evaporated.
2. Add spinach; cook and stir until wilted. Stir in water chestnuts; heat through. Yield: 4 servings.
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