Spinach Sautéed with Mushrooms & Green Onions

Yum! I do love spinach, and mushrooms too, so this could hardly fail to be a winning combination. The green onions are so spring-like and subtle with this. And yes, this will seem like massive, extravagant quantities of raw ingredients, but each and every one of them will cook down to a disconcerting wee spoonful. (Okay, so not the fats or the salt and pepper. Sorry. Whatever.)

2 to 4 servings
40 minutes - 30 minutes prep time


8 cups fresh spinach
8 to 12 large button mushrooms
2 large green onions
2 tablespoons butter
1 tablespoon olive oil
sea salt & pepper

Wash the spinach very well. Pick it over, discarding any tough stems and yellowed or slimy leaves. Rinse it well again, and drain it very well. You want your spinach as dry as you can get it.

Clean the mushrooms, and slice them. Save the white bulbs from the onions for something else; chop the greens finely.

Heat the butter and oil in a large skillet until it begins to foam. Sauté the mushrooms until lightly browned on both sides. Add the green onions, and sauté until they are limp. Season with salt and pepper.

Add the spinach and cook, turning it over constantly to get it all cooked down, until it is soft.

Remove the veggies to a serving dish with a slotted spoon, discarding any excessive quantity of juice.




Last year on this date I made Sydney's Salad Dressing, and Strawberries with Sour Cream & Sucanat.