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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (24g) Recipe makes 4 servings The following items or measurements are not included below: mixed mushrooms herb-seasoned salt |
||
| Calories 67 | ||
| Calories from Fat 61 | (90%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.8g | 10% | |
| Saturated Fat 0.9g | 4% | |
| Monounsaturated Fat 4.9g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 12mg | 0% | |
| Potassium 95mg | 2% | |
| Total Carbohydrate 1.5g | 0% | |
| Dietary Fiber 0.4g | 1% | |
| Sugars 0.1g | ||
| Protein 0.6g | 1% | |
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Ingredients
- 1/2 ounce dried funghi porcini (optional)
- 2 tablespoons olive oil, preferably extra virgin
- 1 lb mixed mushrooms, fresh
- 4 garlic cloves, minced
- 1 teaspoon herb-seasoned salt
- 2 cups baby spinach leaves
Directions
1
If you're using porcini mushrooms, put them in a dish with enough hot water to barely cover and let them soak for about 20 minutes.2
Wash and slice the fresh mushrooms and remove any tough stems.3
In a large pan with a cover, heat the oil and sauté the mushrooms, including the soaked porcini and the soaking liquid.4
Stir well, cover and cook gently for 5 minutes.5
Stir in the garlic and herb blend, cover and cook for another 5 minutes, until the mushrooms are tender and most of the liquid has been absorbed.6
Add the baby spinach leaves to the mushroom mix. Stir to wilt them briefly, and the dish is ready to serve, or to store in the fridge for later use. You may want to add salt and pepper to taste but most people find it's not necessary.
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- Course > Side Dishes
- Main Ingredient > Vegetables > Mushrooms
- Preparation > Time to Make > < 15 mins
- Preparation > Simple
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Chef-Boy-I-Be Illinois
On Apr 16, 2008
Wow!! This was delicious. Both my partner and I agreed that the fresh spinach was superior to both canned and frozen spinach. Wonderful, healthy side dish that only made two servings for the two of us (yea, we liked it that much). Served with balsamic vinegar on the side (which also helps with absorption of the iron in the spinach). Also used McCormich Grill Seasoning for the herb salt. Thanks!
From: Sweetiebarbara
On Apr 14, 2008
Mushrooms... spinach! What's not to like! We had this for dinner the other night using spinach from our garden. We will definitely fix this again. Thank you so much for a tasty recipe! I just happened to have dried Porcini on hand, and olive oil and garlic keep use happy and healthy. It was wonderful. Thank you. We will make this again. Made for Spring 2008 PAC.
From: Lori Mama
On Sep 13, 2007
Loved this dish. My husband just loves anything with mushrooms in it. I did cut back on the garlic as he was heading into work. My local supermarket didn't have dried porcini, so I used chantrelles. Came together very quickly and is one of those perfect side dishes. 
From: anonymous23
On Sep 4, 2007
I was too tired and lazy to make a main dish, and ended up eating this as the whole meal. Tasted yummy. (Wouldn't recommend making it the whole meal to anyone though--it sat kinda heavy as the only thing in my stomach.) I didn't have herb-seasoned salt on hand, so I used ~1/4+ t salt and 3/4 t of an herb blend that was in the cupboard. Next time I have mushroom-lovers over for dinner, I'll probably make this as part of the meal.
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