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Sauteed white mushrooms with spinach

By in Press Enterprise on January 9, 2018

By Cathy Thomas

I feel so darn good when I eat fresh spinach. Those emerald green leaves elevate my energy level and brighten my mood. When producers started packaging clean petite leaves in cellophane bags a few years ago, I made a vow to eat a generous handful once a week.

There are loads of good things in spinach, so I’m not sure which of its many attributes give me such a boost. It could be its abundance of antioxidants (beta carotene and lutein). Or perhaps it’s the folic acid and vitamins (C, K and thiamine). Maybe the minerals are magic: iron, calcium, potassium and zinc.

Barely-cooked spinach and earthy mushrooms are tasty partners. Try them out in this quick-to-prepare dish.

White Mushrooms and Spinach

Yield: 4 to 6 servings


2 tablespoons extra-virgin olive oil

2 sprigs fresh thyme

1 pound white button mushrooms, stems trimmed

Kosher salt and freshly ground black pepper

1 large garlic clove, minced

1/2 cup dry Marsala, see cook’s notes

12 ounces baby spinach leaves

Grated zest of 1/2 lemon (colored portion of peel)

Cook’s notes

Marsala is a wine, dry or sweet, produced in Sicily. Use dry Marsala in this dish.


1. Heat large saucepan or Dutch oven on medium heat. Add oil, thyme sprigs, mushrooms and 2 teaspoons salt. Cook until mushrooms are tender, and a lot of their liquid has evaporated, stirring occasionally, about 3 to 5 minutes. Stir in pepper to taste and garlic; cook an additional 3 to 5 minutes. Add Marsala and continue cooking until most of the liquid has evaporated, 5 to 8 minutes.

2. Remove and discard thyme sprigs. Stir in spinach leaves so that they wilt slightly. Add lemon zest and taste for seasoning.

Source: “The Home Cook” by Alex Guarnaschelli, Clarkson Potter, $35


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