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Low Fat Sautéed Mushrooms with Spinach and Pepper


2 tablespoons (30mL) olive oil
1/2 pound (250g) mushrooms, sliced 1/4 inch (5 mm) thick (3 cups or 750mL) 1/4 teaspoon (1 mL) freshly ground pepper
2 tablespoons (30 mL) butter
1/4 teaspoon (1 mL) salt
1 garlic clove, silvered
1 (283-g) bag washed and ready to use baby spinach

In a large frying pan, heat over medium-high heat. Add mushrooms, sauté for 5 minutes or until juices are released and mushrooms are browned. Add salt and pepper; transfer mushrooms to bowl and set aside.

Return fry pan to heat and add butter and garlic. When butter is foaming, add spinach and cook for 2 minutes or until tender and most of the liquid has evaporated, stirring frequently. Return mushrooms to pan and toss with spinach. Taste and adjust seasonings.

Makes 4 servings.

Approximate nutritional analysis for each serving: 143 calories, 3.4 g protein, 13.2 fat, 5.4 g carbohydrate. Excellent source of vitamin A, riboflavin and folate.




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