Wednesday, May 19, 2010

Sauteed Wild Mushrooms with Baby Spinach

Sauteed Wild Mushrooms with Baby Spinach
Servings: 4
Weight Watchers Points: 1 per serving

1 Tbsp. olive oil
1/3 c. onion, diced
2 garlic cloves, minced
1 lb. assorted wild mushrooms, such as oyster, chanterelles and morels, cut into large pieces (you can also use cremini mushrooms)
2 ounces (about 2 cups) fresh baby spinach
1 Tbsp. chopped flat-leafed parsley
Salt and pepper to taste

Heat the oil in a large pan over medium high heat. Add the onions and garlic and saute for 2 minutes, or until they soften. Add the mushrooms and saute for 8 minutes, or until just tender. Remove the pan from the heat, add the spinach and parsley, and toss until the spinach softens and becomes bright green. Season with salt and pepper and serve immediately.

NOTES: We haven't tried this recipe yet.

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