Day 2: Truffled Spinach & Mushrooms
Recipe Type: 12 Days of Recipes (and Gift Ideas)
Serves: 9-inch square cake
*The flavour of truffle is kind of hard to explain but it is similar to a cross between garlic & mushrooms, it’s intensely earthy and rich - a little goes a long way. A bottle of truffle oil would make a great treat for any foodie and one of the most delicious additions to any pantry. While you're in store, pick up a bottle of Well Seasoned Olive Oil to make a nice gift set!
Ingredients
- 2 tbsp butter
- 10 oz. button mushrooms, sliced
- 1 large shallot, chopped
- 1 clove of garlic, minced
- 1 ½ 9-oz. bags fresh spinach leaves
- 1 tsp La Madia white truffle oil*
- Salt & freshly cracked black pepper to taste
- Melt butter in large nonstick skillet over medium-high heat. Add mushrooms; sauté until brown and liquid evaporates, about 8 minutes. Add shallot & garlic; 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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