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.