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Spinach and Mushrooms with Truffle Oil

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Spinach and Mushrooms with Truffle Oil

Spinach and Mushrooms with Truffle Oil

amanda

Equipment

  • - Electric Spiralizer

  • - High-Speed Food Processor

  • - Chef's Knife (Set of 2)

  • - Non-Stick Skillet (10" or similar size)

  • - Silicone Spatula Set

  • - Digital Kitchen Scale (1 pound)

  • - Silicone Baking Mat (Nonstick)

  • - Truffle Oil

  • - Mushroom Basket or Colander with Rings

  • - Stainless Steel Salad Bowl

Ingredients

  • 2 tablespoons (1/4 stick) butter

  • 10 ounces button mushrooms or crimini (baby bella) mushrooms, sliced

  • 1 large shallot, chopped

  • 1 1/2 9-ounce bags fresh spinach leaves

  • 1 to 2 teaspoons truffle oil*

Instructions

1

Instruction 1

Melt butter in large nonstick skillet over medium-high heat. Add mushrooms; sauté until brown and liquid evaporates, about 8 minutes. Add shallot; sauté 2 minutes.
2

Instruction 2

Add spinach, 1/3 at a time, to skillet with mushrooms and toss over medium-high heat, allowing each batch to wilt slightly before adding next, about 2 minutes per batch. Sauté just until all spinach is wilted and heated through. Stir in 1 teaspoon truffle oil. Season with salt, pepper, and more truffle oil, if desired. Transfer to bowl and serve.
3

Instruction 3

Sold at some supermarkets and at specialty foods stores and Italian markets.
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