Sautéed Wild Mushrooms with Wilted Spinach

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

Preparation

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.