Sautéed Mushrooms with Spinach and Pepper

I’m on a quest to like mushrooms, and I think I’m part-way there.  I don’t know that I’ll ever love them raw, but cooked with some sort of sauce, I’m becoming a fan.  This would be excellent served over quinoa, rice, cooked rye berries, or your grain of choice.  I honestly can’t remember how I served it, but I think it may have been over shredded pork, just because we had leftover.  It was quite tasty – and would be excellent with chicken, of course.  Even my husband ate it, and he’s less fond of mushrooms than I.

Sautéed Mushrooms with Spinach and Pepper

2 tablespoons butter or olive oil
1/2 red onion, diced
8 ounces crimini mushrooms, sliced ¼ inch thick
Salt and freshly milled pepper
1-2 garlic cloves, slivered
1 bag of baby spinach, washed and dried
1 cup broth (beef, chicken, or veggie)
2 T cornstarch
1/2 cup cold water

Melt 2 tablespoons of the butter in a large skillet, add the mushrooms, and cook over high heat until they’ve browned, about 6 minutes. Season with salt and plenty of pepper and dump mushrooms in a bowl.

Return the pan to the heat and add the garlic. Add the spinach and broth, sprinkle with salt, and cook until tender and half of the liquid has evaporated, about 4 minutes. Return the mushrooms to the pan and toss with the spinach.  Mix cornstarch and water together and pour into pan.  Stir and cook until sauce is at your desired thickness – if it gets too thick, stir in some more broth or water.  Taste for salt and check to be sure everything is good and peppery. Serves 2 to 4

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