Spinach And Mushroom Sauté - cooking recipe

Ingredients

2 Tbsp. unsalted butter
2 Tbsp. minced shallot
1 tsp. minced garlic
1/2 lb. mixed wild mushrooms (chanterelle, shiitake, cremini or oyster), wiped clean and sliced or white button mushrooms
1 (10 oz.) bag ready-to-use fresh spinach
1/2 tsp. each coarse (kosher) salt and black pepper

Preparation

In 5 to 6-quart Dutch oven, melt butter over medium-high heat. Add shallot and garlic; saut 2 minutes. Add mushrooms; continue to saut until tender, about 4 minutes.