pom couscous

pom steak

oftt

Spinach and Mushrooms with Truffle Oil

Print Email

2 tablespoons unsalted butter
6 ounces sliced mushrooms of your choice
1 large shallot, finely chopped
1 - 9 oz bag fresh spinach
1 to 2 teaspoons truffle oil*, to taste
Salt and pepper

Melt butter in large nonstick skillet over medium-high heat. Add mushrooms; sauté until brown and liquid evaporates, about 8 minutes. Add shallot; sauté 2 minutes.

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. Sauté just until all spinach is wilted and heated through. Stir in 1 teaspoon truffle oil. Season with salt, pepper, and more truffle oil, if desired. Transfer to bowl and serve.

- Adapted from Gourmet Magazine

(LD)

Restaurant News

Seafood Along the Rhode Island Shore
New England
by David Latt

riflosIf you've come to the area to enjoy great food, there's more to Rhode Island than just Providence. Hop in your car and head south. Everywhere you go, you'll be rewarded with wonderful meals in...

Read more...
Grand Central Market, the Hottest Destination in Downtown L.A.
Los Angeles
by David Latt

centralmarketLocated on Broadway and Hill between 2nd and 3rd, The Grand Central Market reflects the changes sweeping over Downtown Los Angeles. Long before farmers markets appeared all over LA, the Grand...

Read more...
St. James Gate
Mid-Atlantic
by Carolyn Foster Segal

st.james.jpgTo reach the St. James Gate of Bethlehem, PA, you must thread your way through what seems like one of the last circles of Dante’s inferno: the lights and sounds of the casino are overwhelming....

Read more...
Food Feud: The Great Dumpling Debate
New York
by Ilene Amy Berg

ImageI recently saw a new show on the Food Network called “Food Feuds”. I like it – I get it. It’s a simple premise: in towns all across the country there are passionate disagreements about “the best”...

Read more...