VCE: Sauteed Mushrooms with Spinach and Pepper

[Guest guest]

* Exported from MasterCook Mac *

 

Sauteed Mushrooms with Spinach and Pepper

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, p 390

Serving Size : 2 Preparation Time :0:00

Categories : Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 tablespoons butter or olive oil

8 ounces white mushrooms -- sliced 1/4 " thick

salt and freshly milled pepper

1 clove garlic -- slivered

1 bunch spinach -- stems removed

- about 1 pound

 

Serves 2 to 4.

 

This is one of those utterly simple dishes that's so easily made it

should be part of everyone's repertoire. it makes a fine side dish,

but mounded on an English muffin or toasted country bread it quickly

becomes an informal main dish. It's the butter that nudges it toward

excellence, but you can make quite a good dish with olive oil, too.

 

Melt 2 tablespoons of the butter in a roomy skillet, add the

mushrooms, and cook over high heat until they've released their

juices and browned, about 6 minutes. Season with salt and plenty of

pepper and set aside on a plate.

 

Return the pan to the heat and add the remaining butter and the

garlic. When the butter is foaming, add the spinach, sprinkle with

salt, and cook until tender and most of the liquid has evaporated,

about 4 minutes. Return the mushrooms to the pan and toss with the

spinach. taste for salt and check to be sure everything is good and

peppery.

 

- - - - - - - - - - - - - - - - - -

 

 

Per serving (excluding unknown items): 8 Calories; less than one gram

Fat (9% calories from fat); 1g Protein; 1g Carbohydrate; 0mg

Cholesterol; 22mg Sodium

Food Exchanges: 1/2 Vegetable

 

 

_____