This richly flavored dish enhances simple grilled beef or chicken dishes. For a lively light entrée, serve the vegetables over rice.

3 tablespoons dried mushrooms (porcini preferred)
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)

In a small bowl, soak dried mushrooms in hot water and let sit for 10 minutes.

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.