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1
In a small shallow bowl, stir together the dried mushrooms and water.
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2
Let stand for 10 minutes.
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3
Meanwhile, discard any large spinach stems.
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4
Coarsely chop the leaves.
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5
Set aside.
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6
In a large skillet, bring the broth to a simmer over medium-high heat.
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7
Cook the fresh mushrooms for 2 minutes, or until they begin to release their liquid, stirring frequently.
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8
Stir in the sherry, salt, and pepper.
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9
Cook for 3 minutes, or until the liquid is slightly reduced.
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10
Using a slotted spoon, remove the dried mushrooms from the liquid.
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11
Rinse.
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12
Transfer to a cutting board and chop the mushrooms.
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13
Pour the reserved liquid through a strainer lined with a paper coffee filter or paper towel (to trap any grit).
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14
Stir the chopped mushrooms, reserved liquid, and spinach into the fresh mushroom mixture in the skillet.
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15
Reduce the heat to medium and cook for about 1 minute, or until the spinach is just wilted, stirring constantly.
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16
Stir in the nutmeg and red pepper flakes.
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17
(Per Serving)
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18
Calories: 59
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19
Total Fat: 1.0g
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20
Saturated: 0.0g
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21
Trans: 0.0g
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22
Polyunsaturated: 0.5g
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23
Monounsaturated: 0.0g
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24
Cholesterol: 0mg
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25
Sodium: 201mg
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26
Carbohydrates: 8g
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27
Fiber: 3g
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28
Sugars: 2g
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29
Protein: 6g
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30
Dietary Exchanges
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31
2 Vegetable
