Mushroom and Spinach Side Dish

Serves: 4

Growing up, I was served spinach in a can. I hated the slimy, yucky stuff. I loved fresh spinach in a salad however. When I found out how to cook fresh spinach, just barely steamed - I found out how much I loved cooked spinach. Mushrooms and garlic make this spinach recipe extra-special.

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2 tablespoons extra virgin olive oil
1 pound mixed mushrooms, fresh
4 fresh garlic cloves, minced
1 teaspoon herb-seasoned salt
2 cups baby spinach leaves


Wash and slice the fresh mushrooms and remove any tough stems.

In a large pan with a cover, heat the oil and sauté the mushrooms.

Stir well, cover and cook gently for 5 minutes.

Stir in the garlic and herb seasoned salt, cover and cook for another 5 minutes, until the mushrooms are tender and most of the liquid has been absorbed.

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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