Saturday, October 20, 2007

Smothered Mushrooms and Spinach

Honestly, I no idea what the "smothering" is supposed to accomplish. This tastes the same to me whether you cover it or not. Still, I assume it does something, so I continue to follow the recipe. If you don't have the right kind of lid, I wouldn't worry too much about it.

2 tablespoons extra-virgin olive oil
2 tablespoons butter
4 cloves garlic, chopped
24 small crimini mushrooms, wiped clean, halved
1 box frozen chopped spinach, thawed and drained completely
1/4 cup dry white wine
Salt and pepper

Heat a medium skillet with extra-virgin olive oil and butter over medium to medium-high heat. When fat is hot, add garlic and mushrooms and place a lid which is too small for the skillet down into the pan, pressing and smothering the mushrooms. Cook 7 to 8 minutes, stirring once, then add the spinach, turning it with tongs to combine with mushrooms. Smother the greens for 1 to 2 minutes, then deglaze the pan with the wine. Season the mixture with salt and pepper, to taste.

--Adapted from Rachel Ray

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