Friday, February 18, 2011

Foodie Friday- Mushroom Spinach

One of my favorite things about cooking rather than baking is the ability to just open the fridge and start throwing random stuff together with reckless abandon. Sometimes it turns out magnificently and sometimes it ends up in the trashcan.  This mushroom spinach was definitely the former.

Mushroom Spinach
  • 1 T olive oil
  • 1 package button mushrooms, sliced
  • 2 garlic cloves, minced
  • 1/4 C white wine
  • 3 C spinach
  • Squeeze of lemon
  • Salt & Pepper (preferably kosher salt)
  1. Heat olive oil in a large-ish sauté pan (I used one that had sides to keep the spinach in the pan while stirring before it gets wilty)
  2. Add garlic, wait a minute or two, add mushrooms and a few grinds of the peppermill.
  3. Cook until mushrooms are wilty and wet looking, 5-7 minutes.
  4. Add white wine and stir to get all the yummy bits off the bottom of the pan.
  5. When the wine is mostly cooked off, add the spinach. Stir and cook until the spinach gets wilty, 4-5 minutes.
  6. Serve with a squeeze of lemon juice and a sprinkling of kosher salt.
I've been on a huge mushroom kick lately. If you're a Dallasite that also loves the fungi, I recommend the mushrooms at Saint Ann's. I tried them last night and couldn't get enough. (Trulucks are probably still my favorite though... so good!)

On a non-oil saturated note, I am going to my first appointment with the personal trainer tomorrow- yikes! I am loving my new gym and while I will never stop cooking with heavy cream, I am trying to eat a little healthier by consuming more veggies: 
Much better than potatoes in the form of french fries or chips, no? 

And on a totally unrelated note, happy one-month birthday to my sweet little Goddaughter!  These were taken a few days ago. I'm cracking up in the bottom right picture because my right hand was cupping her tiny bottom and she let one go that vibrated my entire arm. It was hilarious that such a big effort came from someone so itty bitty!

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