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| Sautéed Spinach with Mushrooms ~ Spinach is a very versatile green vegetable that is equally good cooked as it is raw. When cooking, err on the side of brevity so that some texture is maintained. Drain well, squeezing the spinach between the hands to extract moisture. If this is not done the dish will be too wet. Spinach shrinks considerably during cooking - a very large saucepan will be needed to hold the raw leaves, but once added to the boiling water the leaves will wilt to about 1/6th their original bulk. Here spinach is added to sliced mushrooms sautéed in butter, and finely minced garlic is quickly stirred in before serving. A fine combination of foods, this will compliment many main dishes. 1 pound spinach in bulk or 1 10-oz package fresh spinach (rinse well) 3 tbsp butter ½ pound mushrooms, cut into ¼-inch thick slices salt & pepper to taste 1 tsp garlic, finely minced 1. Bring enough water to a boil in a saucepan to cover the spinach when it is added. Add the spinach and cook for about 1 minute. Drain well. When cool enough to handle, squeeze the spinach between the hands to extract most of the moisture. Chop coarsely. 2. Melt 2 tablespoons of the butter in a skillet. Add the mushrooms, and salt and pepper to taste. Cook, stirring often, over high heat until mushrooms are browned. 3. Add the remaining butter and the spinach. Cook, stirring, about 30 seconds. Sprinkle with the garlic and stir. Serve hot. Serves 4 |