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Sauteed Portobello Mushrooms and Spinach
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Description
Sauteed Portobello Mushrooms and Spinach with shallots and garlic.
Ingredients
- ¼ cups Shallots
- 3 cloves Garlic
- 4 cups Portobello Mushrooms
- 2 Tablespoons Olive Oil
- ½ sticks Butter
- 6 cups Fresh Spinach Leaves
- Salt To Taste
Preparation
Mince shallots and garlic. Remove stems and ribs from mushrooms and cube them. Set all of this aside.
Heat oil in a large skillet over medium heat. Add minced shallots and garlic and saute 1 minute. Add half of the butter and salt to taste.
Add cubed mushrooms and saute until they are completely tender and all of the water is rendered.
Add remaining butter and spinach (add the spinach in batches if necessary) and saute until tender.
Serve!
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