Sautéed Spinach and Mushrooms

From Morton’s, Vancouver

  • By Morton's Steakhouse
  • March 1, 2009
  • Yield: 6


30 oz (3 10-oz bags) raw spinach – stems removed
12 tbsp (1 ½ sticks) unsalted butter
6 cups medium white mushrooms – cut into ¼-inch slices
2 shallots – chopped (about 3 tbsp)
Salt and freshly ground white pepper
Pinch sugar


In a large pot of boiling water, blanch spinach for about 45 seconds or until wilted. Drain and immediately submerge in cold water. Drain again. Wrap spinach in a clean kitchen towel and squeeze out as much moisture as possible. Set aside.

In a large non-stick sauté pan, melt butter over medium heat. When butter is bubbling, add mushrooms and shallots, and season with salt and pepper to taste. Sauté for 5 to 6 minutes, or until vegetables begin to soften and are lightly browned. Add spinach, sprinkle with sugar, and sauté for about 3 minutes, or until spinach is a little more wilted, heated through and well mixed with mushrooms and shallots. Makes 6 servings.

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