Spinach and Mushrooms with Truffle Oil
| Diet Nutritional Stats Spinach and Mushrooms with Truffle Oil | |
| Serving Size 175 g | |
| Amount Per Serving | |
| Calories 49 | Calories from Fat 16 |
| % Daily Value | |
| Total Fat 1.8g | 3% |
| Saturated Fat 0g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 85mg | 4% |
| Total Carbohydrates 6.0g | 2% |
| Dietary Fiber 3.0g | 12% |
| Sugars 1.6g | |
| Protein 5.1g | |
| Vitamin A 193% Vitamin C 51% Iron 17% Calcium 10% |
- 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
Add mushrooms to PAM sprayed pan; 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 pepper, and more truffle oil, if desired.
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