Spinach and Mushrooms with Truffle Oil
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 2 tablespoons (1/4 stick) butter
- 1 large shallot, chopped
- Carbohydrate 6 g(2%)
- Cholesterol 10 mg(3%)
- Fat 5 g(8%)
- Fiber 2 g(9%)
- Protein 3 g(6%)
- Saturated Fat 3 g(13%)
- Sodium 54 mg(2%)
- Calories 75
Preparation 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. 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. Sold at some supermarkets and at specialty foods stores and Italian markets.
Preparation 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. 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. Sold at some supermarkets and at specialty foods stores and Italian markets.
