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"This is my second order for your oregano and
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- Mushrooms and Spinach with Truffle Oil
- (Funghi e Spinaci con Olio di Tartufo)
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Ingredients:
2 tablespoons (1/4 stick) butter
10 ounces button mushrooms or crimini (baby bella) mushrooms, sliced
1 large shallot, chopped
1 and 1/2 9-ounce bags fresh spinach leaves
1 to 2 teaspoons truffle oil
Directions:
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- Melt butter in large nonstick skillet over medium-high heat.
Add mushrooms; saute until brown and liquid evaporates, about 8 minutes.
Add shallot; saute 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.
Saute 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. Serves 6.
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