10 oz button mushrooms or cremini mushrooms, sliced
1 large shallot, chopped
20 oz spinach
1 to 2 tsp truffle oil
cooked penne
1) Melt butter in large nonstick skillet over medium-high heat. Add mushrooms; saute until brown and liquid evaporates, about 8 minutes. Add shallot; saute 2 minutes.
2) Add spinach, 1/3 at a time, to skillet with mushrooms and toss over medium-high heat, allowing each batch to wilt slightly before adding next, about 2 minutes per batch. Saute just until all spinach is wilted and heated through. Stir in 1 tsp truffle oil. Season with salt, pepper and more truffle oil, if desired. Transfer to bowl and serve over penne.
Review: This was yummy. I've used the truffle oil before, but couldn't quite taste it's magic. I definitely could taste it this time around, and loved it! Of course, I love the fact that I got such an exotic oil for about $6 at TJ Maxx. :) I just can't find very many recipes that call for it!
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