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Sautéed Wild Mushrooms with Wilted Spinach

Yield 6 servings (serving size: 1/3 cup spinach and 1/2 cup mushroom mixture)
This savory side can become a main dish if you serve it over soft polenta with a sprinkling of Parmesan or feta cheese.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.