Sautéed Wild Mushrooms with Wilted Spinach

This savory side can become a main dish if you serve it over soft polenta with a sprinkling of Parmesan or feta cheese.


6 servings (serving size: 1/3 cup spinach and 1/2 cup mushroom mixture)

Recipe from

Cooking Light

Nutritional Information

Calories 81
Caloriesfromfat 33 %
Fat 3 g
Satfat 0.5 g
Monofat 1 g
Polyfat 1.2 g
Protein 6.1 g
Carbohydrate 9.8 g
Fiber 3.5 g
Cholesterol 0.0 mg
Iron 3.3 mg
Sodium 289 mg
Calcium 104 mg


1 tablespoon dark sesame oil, divided
4 1/2 cups sliced shiitake mushroom caps (about 8 ounces)
3 cups sliced oyster mushroom caps (about 8 ounces)
1/3 cup sliced shallots
2 teaspoons grated peeled fresh ginger
3 garlic cloves, minced
1/4 cup dry sherry
7 teaspoons low-sodium soy sauce, divided
1/2 teaspoon sugar
1/3 cup chopped green onions
2 (10-ounce) packages fresh spinach (about 20 cups)
1 teaspoon fresh lemon juice


Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add mushrooms, shallots, ginger, and garlic; sauté for 3 minutes or until mushrooms are tender. Add sherry, 5 teaspoons soy sauce, and sugar; cook for 1 minute or until liquid is almost absorbed. Remove from heat, and stir in onions. Spoon mushroom mixture into a medium bowl; keep warm.

Return pan to medium-high heat; add remaining 1 teaspoon oil. Add one-third of spinach, and cook 2 minutes or until spinach wilts, stirring frequently. Repeat procedure in 2 more batches with remaining spinach. Spoon spinach into a medium bowl; stir in remaining 2 teaspoons soy sauce and lemon juice. Top with mushroom mixture.