Spinach and Mushrooms with Truffle Oil
A luxurious side dish combining sautéed mushrooms and fresh spinach, finished with aromatic truffle oil. This elegant vegetable dish pairs earthy mushrooms with tender wilted spinach for a restaurant-quality accompaniment.
Ingredients
- •2 tablespoons butter
- •10 ounces mushrooms
- •1 large shallot
- •13½ ounces spinach leaves
- •1 teaspoons truffle oil
Cooking Instructions
- 1.
Melt butter in large nonstick skillet over medium-high heat. Add mushrooms; sauté until brown and liquid evaporates, about 8 minutes. Add shallot; sauté 2 minutes.
10 min
- 2.
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. Sauté just until all spinach is wilted and heated through. Stir in 1 teaspoon truffle oil. Season with salt, pepper, and more truffle oil, if desired. Transfer to bowl and serve.
6 min
- 3.
Sold at some supermarkets and at specialty foods stores and Italian markets.
