Spinach & Mushrooms with Truffle Oil

Spinach & Mushrooms with Truffle Oil
Spinach & Mushrooms with Truffle Oil

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 2

    tbs buttter (1/4 stick of butter)

  • 10

    oz. button or crimini mushrooms, sliced

  • 1

    large shallot, chopped

  • 1 1/2

    bags (9 oz bags) fresh spinach leaves

  • 1 - 2

    tsps truffle oil

Directions

Melt butter in large nonstick skillet over medium-high heat. Add mushrooms; saute until brown and liquid evaporates, about 8 minutes. Add shallot; saute 2 minutes. Add spinach, 1/3 at a time, to skillet with mushrooms and toss over medium-high heat, allowing each batch to wilt slightly before adding next, about 2 minutes per batch. Saute just until all spinach is wilted and heated through. Stir in 2 tsps of truffle oil and season with salt and pepper to taste. Transfer to bowl and serve.

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