Spinach and Mushrooms with Truffle Oil

Ingredients for Spinach and Mushrooms with Truffle Oil

• 2 tablespoons (1/4 stick) butter

• 275g button mushrooms or crimini (baby bella) mushrooms, sliced

• 1 large shallot, chopped

• 1 1/2 250g bags fresh spinach leaves

• 1 to 2 teaspoons truffle oil*

How to make Spinach and Mushrooms with Truffle Oil

Melt butter in large nonstick skillet over medium-high heat. Add mushrooms; 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 salt, pepper, and more truffle oil, if desired. Transfer to bowl and serve.

Sold at some supermarkets and at specialty foods stores and Italian markets.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.