I prepare spinach like this routinely, sometimes with mushrooms, sometimes without, and always with fresh minced garlic. This was the first time using shitake mushrooms, however, and I liked the firmer, more substantive texture and earthy flavor they contributed (even though they sort of look like slugs). Five to seven minutes is too long a cooking time - a few minutes should do it, just until the spinach wilts and retains its vibrant green color.
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7 users found this review helpful
I prepare spinach like this routinely, sometimes with mushrooms, sometimes without, and always...