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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1/2 lb mushroom, sliced |
1 tablespoon butter |
1 tablespoon olive oil |
2 garlic cloves, minced |
1/4 cup white wine or 1/4 cup chicken broth |
3 tablespoons worcestershire sauce |
1/2 teaspoon dried oregano |
1/4 teaspoon dried thyme |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 (6 ounce) package baby spinach |
1 (8 ounce) can water chestnuts, sliced and drained |
Directions:
1. In a large nonstick skillet, saute mushrooms in butter and oil until tender. Add the garlic; cook 1 minute more. Stir in the wine or chicken broth, Worcestershire sauce and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 7-8 minutes or until liquid has evaporated.
2. Add spinach; cook and stir until wilted. Stir in water chestnuts; heat through.
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