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Spinach & Mushrooms with Truffle Oil

By 12:51 PM , , , , , ,

As I've said before, I'm always looking for some new side dish recipes.  But here's the deal - I don't want my side dish to take longer to cook than the entree.  There are a few exceptions (rice), but they need to be hands off if they take a long time.

This is a great recipe from Bon Appétit - super easy and fast, yet it tastes, looks and smells fancy! Definitely a winner in my book.

We had this with beef filets, but this would also be a great side to any grilled meat and a lot of chicken dishes.

A couple of notes:
- Use a good quality truffle oil.  This is used as a finishing oil so the flavor is prominent.
- You don't have to go to a high end food store or specialty store to find truffle oil.  If you have a Homegoods or TJ Maxx, they usually carry one or two kinds of truffle oils (if not more).

Spinach & Mushrooms with Truffle Oil

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 (see notes above)
salt & pepper

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.

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