"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Wilted Spinach and Portabella Mushrooms Recipe

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This recipe for Wilted Spinach and Portabella Mushrooms, by , is from The Heller Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debbie Heller
Added: Saturday, February 19, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. fresh baby spinach
3 large portabella mushrooms (about 1.5 lbs.)
1/3 c. olive oil
3 garlic cloves, minced or pressed
3-4 T fresh lemon juice
salt and pepper to taste
1/2 c. thinly sliced small red onion (optional)

Directions:
Directions:
Rinse and stem the spinach. Spin it dry in a salad spinner and place in a serving bowl.

Rinse the mushrooms and trim the stem ends. Chop the caps and stems into 1/2-1" cubes.

In a skillet on medium-high heat, warm the olive oil until hot but not smoking. Saute the garlic for just 30 seconds and quickly stir in the mushrooms. Saute for 3-5 minutes, stirring often, until mushrooms are softened.

Stir in the lemon juice. Immediately pour thehot mushrooms over the spinach and toss well. Sprinkle on salt and pepper to taste and continue to toss until the spinach has darked in color and wilted. If you choose, top the salad with the onion rings.

Serve immediately.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
I love this salad. It goes well with fish, chicken, or beef and is even delicious left over in an omelette.

 

 

 

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