Food Friday: Spinach Sauté with Mushrooms

(Photo courtesy of the Mushroom Council)

In keeping with our mushroom theme from Wednesday, here’s a simple recipe from Ellen Smith, a Virginia Cooperative Extension agent in Mecklenburg County. Some farmers’ markets have locally grown mushrooms, and spinach is ready in Virginia by March, though some growers might have it sooner.

Spinach Sauté with Mushrooms

3 bunches spinach (about 2 pounds)

1 cup fresh mushrooms

2 tablespoons olive oil

2 cloves garlic, minced

1 tablespoon lemon juice

salt and pepper to taste

Stem and wash the spinach. Slice mushrooms. In a skillet over medium heat, heat the oil and sauté mushrooms and garlic for 3 minutes. Add spinach, cover and steam for 2 minutes. Add lemon juice, salt and pepper. Serve immediately.

Serves 4