Sauteed Greens with Mushroom Skulls

Sautéing mushrooms so that they are soft and caramelized is an art and takes some practice to not make mushy-shrooms. In this recipe will show you how to make the perfect sauteed mushrooms and tender greens. It makes an excellent side dish, or topping for a creamy risotto, mac and cheese or other pasta dish.  This recipe can be made with any kind of mushroom or a mix of mushrooms! If you’re looking for something fun to celebrate Halloween, use white button or crimini mushrooms to create mushroom skulls. With a paring knife, cut mushrooms in half, carve out eyes, a nose hole and slice the stem to look like teeth.

Serves : 3-4

Ingredients:
1 pack of mushrooms
1 bag of spinach
½ onion, sliced
1 clove of garlic, minced
2 tablespoons olive oil
½ tablespoon of butter
1 tsp fresh thyme
Salt and pepper to taste
¼ cup of liquid: water, white wine or stock

Clean mushrooms and cut with a knife into similarly shaped thick pieces, if desired. Do not cut the mushrooms thin. Add olive oil and butter to a pan, heat over medium-high heat.

Add the onion and cook until they start to become translucent. Scoot the onions to the side of the pan and add mushrooms in small batches allowing room between mushrooms. Avoid crowding the pan. Allow mushrooms to cook, without stirring for 3-5 minutes. Stir only occasionally for another minute or two, allow for all the liquid to be cooked out of the pan. Cook time varies depending on the size of the mushroom. Add the garlic, thyme, salt and pepper, and liquid to deglaze the pan and stir. Add spinach in batches, stir and cover pan to allow it to wilt.

Nutrition Information:
Serving size: 1/3 cup
Calories: 109; Total fat: 7.9g; Sodium: 30.7mg; Total Carb: 5.8g; Fiber: 1.8g; Sugar: 2.5g; Protein: 2.3g