- Sauteed Mushrooms with Spinach

SAUTÉED MUSHROOMS WITH SPINACH


3 T butter
1 lb button mushrooms, cleaned and sliced thinly
1 large onion, peeled and chopped
½ c sherry, Marsala, Madeira or port (see note)
Salt & pepper
4 handfuls of baby spinach

Heat a large skillet over medium-high heat and melt the butter. When it begins to foam, add mushrooms and onions and sauté until they begin to carmelize.

Deglaze the pan with sherry, season with salt & pepper and cook down, scraping up any brown bits from the bottom of the pan.

When the sherry has reduced, add spinach and stir until it has wilted. Adjust seasonings and serve immediately.

Serves 4


Notes:

1. I substituted the liquor with balsamic vinegar (about ¼ c) because there were children being served and notwithstanding that I always thought that cooking actually “cooked” out the alcohol, it doesn’t.
2. Nice, easy side dish.