my family loves mushrooms so i found this mushroom and spinach recipe that i knew they would enjoy. using 4 kinds of mushrooms (i used oyster, shitake, portobello and cremini mushrooms) with shallots and garlic, this recipe was a perfect veggie side dish for our thanksgiving dinner.
- 1 tablespoons olive oil
- 1/4 cup minced shallots
- 1/2 head garlic, minced
- 6 cups mixed wild mushrooms (any combination of shiitake, porcini, chanterelle, oyster, portobello, and cremini)
- 3 tablespoons unsweetened apple juice – or –
3 tablespoons dry sherry wine
- 1-1/2 tablespoons reduced-sodium soy sauce
- 2 (10-ounce) bags fresh spinach – or –
2 bunches fresh spinach
Heat oil in a large skillet over medium heat. Add shallots and garlic and saute 1 minute. Add mushrooms and cook 3 to 5 minutes, until mushrooms are tender. Add apple juice/sherry and soy sauce and bring to a simmer. Add spinach (add spinach in batches if necessary), and simmer 1 to 2 minutes, until spinach wilts, turning frequently.
original recipe from Quick Fix with Robin Miller: Sauteed Wild Mushrooms with Spinach