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Spinach and Mushrooms

 Spinach and Mushrooms
Warm sauteed spinach and fresh, garlicky mushrooms make for a perfect combination that tastes terrific and looks impressive, too. Joyce Frey — Macksville, Kansas
4 ServingsPrep/Total Time: 30 min

Ingredients

  • 1/2 pound sliced fresh mushrooms
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1/4 cup dry white wine or reduced-sodium chicken broth
  • 3 tablespoons Worcestershire sauce
  • 1 teaspoon minced fresh oregano or 1/2 teaspoon dried oregano
  • 3/4 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package (6 ounces) fresh baby spinach
  • 1 can (8 ounces) sliced water chestnuts, drained

Directions

  • In a large nonstick skillet, saute mushrooms in butter and oil until
  • tender. Add garlic; cook 1 minute longer. Stir in the wine,
  • Worcestershire sauce and seasonings. Bring to a boil. Reduce heat;
  • simmer, uncovered, for 7-8 minutes or until liquid has evaporated.
  • Add spinach; cook and stir until wilted. Stir in water chestnuts;
  • heat through. Yield: 4 servings.

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Spinach and Mushrooms (continued)

Nutritional Facts: 3/4 cup equals equals 124 calories, 7 g fat (2 g saturated fat), 8 mg cholesterol, 334 mg sodium, 14 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 2 vegetable, 1 fat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.