Spinach & Mushrooms with Truffle Oil

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.

Comments

  1. Truffle oil is one of the most promising oils out there with a variety of health benefits.

    ReplyDelete

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