Friday, May 24, 2013


To the best of my remembrance, I got this recipe from a TOH magazine 3 or 4 years ago.  I love spinach and I love mushrooms so this is a favorite.  I neither cook with white wine or chicken broth so I replace that with vegetable broth.  You may wish to stick with the original recipe.

1/2 lb sliced fresh mushrooms
1 tbsp butter
1 tbsp olive oil
2 garlic cloves, minced
1/4 cup dry white wine or chicken broth
3 tbsp Worcestershire sauce
1/2 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp salt
6-oz fresh baby spinach
1 can (8-oz) sliced water chestnuts, drained

In a large nonstick skillet, saute the mushrooms in the butter and olive oil until tender.  Add garlic and cook for another minute.  Stir in the wine or broth, Worcestershire sauce, oregano, thyme, and salt.

Bring the mixture to a boil, reduce heat and simmer, uncovered, 7 or 8 minutes until the liquid is evaporated.

Add the spinach and cook, stirring, until wilted.  Stir in the water chestnuts and heat through.

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