- Serves: 4; 1/2 cup per serving
- Prep Time: 10 minutes
Cooking Time: 7 minutes
1/4 cup hot water
5 cups fresh spinach (about 8 ounces)
1/4 cup fat-free, low-sodium chicken broth
10 ounces presliced fresh mushrooms
1/4 teaspoon salt
Freshly ground black pepper
2 tablespoons dry sherry
1/4 teaspoon ground nutmeg
1/8 teaspoon crushed red pepper flakes (optional)
Meanwhile, coarsely chop spinach; set aside.
In a large skillet, bring broth to a simmer over medium-high heat. Sauté fresh mushrooms for about 2 minutes, or until they begin to give off their liquid, stirring frequently.
Add salt, black pepper, and sherry; slightly increase heat. Cook for about 3 minutes, or until liquid is slightly reduced.
Drain and chop dried mushrooms, reserving 1 tablespoon liquid. Add chopped mushrooms, reserved liquid, and spinach to mushroom mixture in skillet. Cook over medium heat for about 1 minute, or until spinach is just wilted, stirring constantly.
Stir in nutmeg and red pepper.
Cook’s Tip: Fresh mushrooms readily absorb water, so don’t soak them or rinse them to clean off the surface dirt. Instead, brush them lightly with a damp paper towel or a mushroom brush.
- Nutritional Analysis
- Per serving
- Calories Per Serving
1 1/2 vegetable
This recipe is reprinted with permission from the American Heart Association Meals in Minutes Cookbook, Copyright © 2002 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.