Mushroom and Spinach Side Salad

1/2 oz dried porcini or cepes mushrooms (optional)
2 tablespoons quality extra-virgin olive oil
1 lb mixed, fresh mushrooms
4 cloves of garlic, minced
1 teaspoon herb and spice blend
2 cups organic baby spinach leaves

If you’re using porcini or cepes mushrooms, put them in a dish with enough hot water to barely cover and let them soak for about 20 minutes. Wash and slice the fresh mushrooms and remove any tough stems.

In a large pan with a cover, heat the oil and sauté the mushrooms, including the soaked porcini and the soaking liquid. Stir well, cover and cook gently for 5 minutes. Stir in the garlic and herb blend, cover and cook for another 5 minutes, until the mushrooms are tender and most of the liquid has been absorbed.

Add the baby spinach leaves to the mushroom mix. Stir to wilt them briefly, and the dish is ready to serve, or to store in the fridge for later use. You may want to add salt and pepper to taste but most people find it’s not necessary.

Nutritional Information:
Per serving:
110 calories
7 g total fat (1 g sat)
0 mg cholesterol
10 g carbohydrate
3 g protein
2 g fiber
18 mg sodium

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