Heat oil in a large skillet over medium heat. Add the sliced onions and cook for about 5 minutes, stirring frequently until softened but not brown.

Sautéed Spinach and Mushrooms Abingdon Olive Oil Company

Add the olive oil to a.

Sauteed spinach and mushrooms. Add tomato and cook for 1 to 2 minutes. Start to cook the mushrooms: Watch how to make this recipe.

Add the garlic and cook until fragrant, about 2 minutes (do not let the garlic brown). Add garlic and saute for 1 more minute. Or until mushrooms are tender.

Sprinkle the tops of the mushrooms with 1/4 tsp. Finely chop the garlic or use a garlic press. In a bowl, whisk together the crushed sesame seeds with the garlic, scallions, soy sauce, sesame oil, red pepper flakes and sugar.

Instructions preheat large skillet to medium high. Add shallots and garlic and saute 1 minute. Add butter and olive oil to pan (butter for flavor, oil for higher smoke point).

Add mushrooms and cook 3 to 5 minutes, until. Cook and stir 3 to 5 min. Watch how to make this recipe.

Start adding the spinach a handful at a time, tossing with tongs until wilted, 3 to 4. Cook and stir on medium heat 4 to 5 min. Add mushrooms and cook 3 to 5 minutes, until.

Wash and thinly slice the mushrooms and set aside. Increase the heat to medium high and season the mushrooms with salt and pepper to taste. Add butter to fry pan over medium high heat.

Stir in the red wine, thyme and sage. Heat oil in a large skillet over medium heat. Add shallots and garlic and saute 1 minute.

Remove mixture to a dish and keep warm. Cook until they begin to sweat, about 5 minutes. Stir in the mushrooms, add salt and pepper to taste.

Add mushrooms and saute for 4 to 5 minutes. Push the garlic off to the side of the pan and add the mushrooms.