New Roots Organics
Organic Recipes > Salad or Side > Spinach and Mushrooms with Truffle Oil



Spinach and Mushrooms with Truffle Oil (Serves 4)
courtesy of Bon Appetit, Rick Rodgers

Fresh truffles cost hundreds of dollars per pound. A drizzle of truffle oil gives a similar flavor and aroma for a fraction of the price. To make this a meal, add it to your pasta of choice and mix in a little goat cheese!

Ingredients
* 2 tablespoons (1/4 stick) butter * 10 ounces button mushrooms or crimini (baby bella) mushrooms, sliced * 1 large shallot, chopped * 1 1/2 9-ounce bags fresh spinach leaves * 1 to 2 teaspoons truffle oil (you can buy it in tiny bottles found either with the rest of the oils, or sometimes in the cheese section.

Method
  1. Melt butter in large nonstick skillet over medium-high heat. Add mushrooms; sauté until brown and liquid evaporates, about 8 minutes. Add shallot; sauté 2 minutes. Add spinach, 1/3 at a time, to skillet with mushrooms and toss over medium-high heat, allowing each batch to wilt slightly before adding next, about 2 minutes per batch. Sauté just until all spinach is wilted and heated through. Stir in 1 teaspoon truffle oil. Season with salt, pepper, and more truffle oil, if desired. Transfer to bowl and serve.






 
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