- 6
4/5
(1 Votes)
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
Preparation
Step 1
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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