Spinach And Mushrooms In Soy-Butter Sauce

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Fresh spinach
4 tablespoons	60ml	Butter
1 lb	454g / 16oz	Mushrooms - trimmed, sliced thin
2 1/2 tablespoons	37ml	Soy sauce

Recipe Instructions

Trim and discard the thick stems from the spinach. Wash the leaves carefully to remove dirt and sand. Shake excess water from the spinach leaves, but do not pat dry. Tear the spinach in pieces and put as much of it as possible in a large skillet over medium heat. Stir it down as it wilts, adding more spinach until all of it is in the skillet and wilted. Remove the spinach and drain well in a strainer, using a spoon to press out most of the liquid. Discard any liquid left in the skillet.

Melt the butter in the skillet. Add the mushrooms and saute over low heat until they have released their liquid and are limp.

Push the mushrooms aside and spoon the mushroom liquid out of the pan into a bowl; stir the soy sauce into the liquid.

Add the spinach to the mushrooms in the pan and mix well, using a fork and spoon to separate the spinach leaves and combine them with the mushrooms. Pour the soy sauce mixture over the vegetables and stir over low heat until hot. Serve immediately. This recipe yields 4 1/2 to 5 cups of vegetables.

Source:
CHICKEN DINNERS by Lorraine Bodger

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