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Spinach & Mushrooms
1 8 oz. bag of baby spinach
1/2 lb. small whole mushrooms (I prefer the cremini or baby portabellas), washed very briefly in cold water and dried
1/4 cup butter or high grade margarine (I Can't Believe it's Not Butter...stop laughing!)
Extra Virgin Olive Oil
Garlic Salt
Pepper
About a tbsp. of dry basil OR dry dill (use the basil to accompany Mediterranean dishes and the dill to go with fish or other Northern Euro faire)
1 bottle of wine...your choice
Heat a large skillet, then add enough olive oil to make a 6" circle...covered..not an OUTLINE dummy! HA!
Toss the mushrooms in the skillet.
Take a sip of wine.
Throw in all the herbs and spices.
Take a sip of wine.
Make a hole in the center of the mushroom pile. This is where the butter goes.
Take a sip of wine.
Preheat another big skillet and put just about 2-3 tbsp. of olive oil. Put the spinach in this pan. Put a cover on it.
Take a sip of wine.
Place spinach on serving platter and pour mushrooms complete with all drippings, onto the spinach.
Everything is done within 2 minutes...so if you let them cook longer than that, you messed up.
It's all good...Have another glass of wine! Bon apetit!
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