Sauteed Garlic Mushrooms and Spinach

Spinach and mushrooms are not popular opinion foods. Both are distinct enough to drive picky eaters away, but their distinctive flavors are exactly what draws me in to these two wonderfoods.

The umami of mushrooms is as close to meat as we get as vegetarians, but mushrooms are truly a class of their own. In this recipe their wonderful, earthy flavor is enhanced by adding fresh spinach, and flavor's number one mascot, garlic.

A splash of dry white wine really concentrates all the great flavors of this dish, making it a favored side dish.

The trace minerals found in mushrooms, the antioxidants in garlic, and the hefty dose of vitamins in spinach are just extra incentive to make this simple, but delicious dish.

Ingredients:

• 1 pint portobello mushrooms, sliced
• 3 tablespoons unsalted butter
• 2 cloves garlic, minced
• splash of white wine, about 2 tablespoons
• 4 cups fresh spinach, chopped
• salt and pepper to taste

1. In a large skillet, melt 2 tablespoons of the butter over medium low heat. Add the mushrooms and stir to coat in butter. Cook for about 7 minutes.
2. Add garlic, stir to distribute throughout the mushroom. Add salt and pepper, stir. Cook for 1 minute.
3. Add the splash of white wine, stir. When it stops sizzling, add the spinach.
4. Cook for about 3 minutes, until the spinach wilts but is still bright green. Serve warm with your favorite entrees or garlic bread.