Monday, July 6, 2009
Mushrooms Sautéed with Red Wine and Spinach
2 handfuls of Crimini brown mushrooms, brushed and sliced thin
1/2 large red onion, finely chopped
3 Tbsp. butter
1/2 cup red wine
coarse salt, to taste
fresh ground pepper, to taste
140 grams of fresh baby spinach
1. Heat a large skillet over med/high heat. Add butter to skillet.
2. When the butter is melted and starting to bubble, add the mushrooms and the diced onion. Sauté until starting to brown.
3. Add the red wine to the pan, season with salt and pepper and reduce.
4. Add the spinach and stir until it wilts.
5. Serve immediately.
This is a nice way to serve mushrooms and very colorful.