Spinach and Mushrooms with Truffle Oil |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Fresh truffles cost hundreds of dollars per pound. A drizzle of truffle oil gives a similar flavor and aroma for a fraction of the price. Ingredients:
2 tablespoons (1/4 stick) butter |
10 ounces button mushrooms or crimini (baby bella) mushrooms, sliced |
1 large shallot, chopped |
1 1/2 9-ounce bags fresh spinach leaves |
1 to 2 teaspoons truffle oil |
Directions:
1. Melt butter in large nonstick skillet over medium-high heat. Add mushrooms; sauté until brown and liquid evaporates, about 8 minutes. Add shallot; sauté 2 minutes.
2. Add spinach, 1/3 at a time, to skillet with mushrooms and toss over medium-high heat, allowing each batch to wilt slightly before adding next, about 2 minutes per batch. Sauté just until all spinach is wilted and heated through. Stir in 1 teaspoon truffle oil. Season with salt, pepper, and more truffle oil, if desired. Transfer to bowl and serve.
3. * Sold at some supermarkets and at specialty foods stores and Italian markets.
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