• Spinach and Mushroom Sauté

    Posted on August 12, 2012 by in Uncategorized
    • 1 bag baby spinach
    • 1 cup shitake mushrooms, sliced
    • 2 ounces parmigiano reggiano cheese, shaved
    • 1 tablespoon extra virgin olive oil

    Heat olive oil in a sauté pan and add mushrooms. Sauté until nice and browned. Add spinach and cook until just wilted. Add shave parmegiano when ready to serve.