Spinach with Shiitake Mushrooms
Ingredients
- 2 pounds spinach leaves
- 3/4 cup chopped shallots
- 8 ounces sliced shiitake mushrooms
- Olive oil
- 1 cup heavy cream
- 2 teaspoons piment d’espelette
Preparation
- Blanch spinach leaves for 1 minute. Drain; squeeze dry.
- Heat oil in nonstick skillet over medium heat. Sauté shallots and mushrooms until tender.
- Add cooked spinach, heavy cream, and piment d’espelette. Simmer until thickened.