Spinach & Mushrooms with Truffle Oil

By macbklyn

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

Details

Servings 6

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.