Wilted Spinach with Mushrooms
Recipe type: salad or side dish
Prep time: 
Cook time: 
Total time: 
Serves: 3 to 4
 
Ingredients
  • 10 ounces fresh spinach
  • 1¼ pounds large fresh shiitake mushrooms cut in ¼ inch slices
  • ¼ cup olive oil
  • 3 garlic cloves, minced or pressed
  • 3 tablespoons fresh lemon juice or cider vinegar
  • salt and ground black pepper to taste
  • ½ cup thinly sliced small red onion rings (optional)
Instructions
  1. Rinse and stem the spinach.
  2. Drain it well or spin it dry in a salad spinner and place it in a serving bowl.
  3. Rinse the mushrooms and trim the stem ends.
  4. Slice the caps and the stems into ¼-inch slices
  5. In a saucepan or skillet on medium-high heat, warm the olive oil until it is hot but not smoking.
  6. Sauté the garlic for just 30 seconds, until golden, and quickly stir in the shiitakes
  7. Sauté for 3 to 5 minutes, stirring often, until the mushrooms are softened.
  8. Stir in the lemon juice or vinegar. Immediately pour the hot mushrooms over the spinach and toss well.
  9. Sprinkle on salt and pepper to taste and continue to toss until the spinach has darkened in color and wilted.
  10. If you wish, top the salad with thinly sliced red onion rings. Serve.
Notes
PER 6.75 OUNCE SERVING: 171 CALORIES, 4.2 G PROTEIN, 14.9 G FAT, 8 6G CARBOHYDRATES, 2 G SATURATED FATTY ACIDS, 0 MG CHOLESTEROL, 102 MG SODIUM, 4.2 G TOTAL DIETARY FIBER
Recipe by Moosewood Restaurant & Recipes | Ithaca, NY at https://moosewoodcooks.com/2013/07/fresh-local-shiitakes/