Spinach With Sauteed Mushrooms

1. 1

   Wash spinach carefully and discard stems and any tough outer leaves.

2. 2

   You can use bagged,cleaned spinach.

3. 3

   Clean the mushrooms by brushing off any dirt w/ towel or mushroom brush.

4. 4

   Cut into thick slices and set aside.

5. 5

   drain spinach and place in a large saucepan.

6. 6

   Add 2 or 3 pinches of salt and nutmeg.

7. 7

   Cover and cook over medium heat, turning the leaves a couple of times, until just wilted, about 2 minutes.

8. 8

   Drain in a colander and press the leaves with the back of a spoon to removeall excess liquid.

9. 9

   Return to pan and fluff up the leaves.

10. 10

    Cover on a plate to keep warm.

11. 11

    Melt butter in a large saute pan or frying pan over medium heat.

12. 12

    Add the onion and cook until translucent, about 2 minutes.

13. 13

    Add the mushroms, raise the heat to high and stir and toss until just tender, 3 to 4 minutes (cook the mushrooms in batches if you need to).

14. 14

    Season to taste with salt, nutmeg and a squeeze juice from one lemon.

15. 15

    Toss well.

16. 16

    To serve, spoon the mushrooms in the center of a shallow serving dish or platter.

17. 17

    Surround with the spinach.

18. 18

    Cut remaining lemon for garnish.

* Per serving · 4 servings · Values may vary.

No additional tips available.