≡   Categories
Spinach With Sauteed Mushrooms

3 -4 bunches spinach
1 -1 12 lb fresh mushrooms
freshly grated nutmeg
14 cup unsalted butter
12 cup finely chopped yellow onion
2 lemons, juice of


Wash spinach carefully and discard stems and any tough outer leaves. You can use bagged,cleaned spinach. Clean the mushrooms by brushing off any dirt w/ towel or mushroom brush. Cut into thick slices and set aside. drain spinach and place in a large saucepan. Add 2 or 3 pinches of salt and nutmeg. Cover and cook over medium heat, turning the leaves a couple of times, until just wilted, about 2 minutes. Drain in a colander and press the leaves with the back of a spoon to removeall excess liquid. Return to pan and fluff up the leaves. Cover on a plate to keep warm. Melt butter in a large saute pan or frying pan over medium heat. Add the onion and cook until translucent, about 2 minutes. Add the mushroms, raise the heat to high and stir and toss until just tender, 3 to 4 minutes (cook the mushrooms in batches if you need to). Season to taste with salt, nutmeg and a squeeze juice from one lemon. Toss well. To serve, spoon the mushrooms in the center of a shallow serving dish or platter. Surround with the spinach. Cut remaining lemon for garnish.

Source: www.food.com