Savory is my go to flavor profile. This quick and easy side fits the bill. Double the recipe and stir the leftovers into eggs in the morning or add to penne pasta with a sprinkle of parmesan cheese, drizzle of olive oil and a squeeze of lemon for another delicious dinner. Really this spinach is a great complement to many dishes – try it as a pizza topping with a base of alfredo sauce instead of tomato sauce.
8 oz. shiitake mushrooms, cleaned and sliced in half, remove bottom 1/4 inch of the stem
1 Tbs. olive oil
1/2 Tbs butter
1-1/2 tsp garlic
salt & pepper to taste
4 cups packed fresh baby spinach
Heat a skillet over high heat. Once hot, add the olive oil and butter and immediately reduce the heat to medium.
Add the mushrooms and leave them alone for 2 minutes. Stir the mushrooms and continue to cook, stirring occasionally, about 5 minutes more.
Add the spinach on top of the mushrooms, top with garlic, salt and pepper. Remove from heat and stir until the spinach has wilted, about 2 minutes.
Adjust seasoning as needed and serve.