Spinach and Baby Bella Mushrooms in Truffle Oil
Enjoy the taste of truffles without the expense.

• 1 1/2 tablespoons olive oil
• 10 ounces baby bella mushrooms sliced
• 1 large shallot, chopped
• 1 1/2 9-ounce bags fresh spinach leaves
• 1 to 2 teaspoons truffle oil*

Place oil 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.

* Sold at larger supermarkets and at specialty foods stores and Italian markets.

Per Serving (based on 2 teaspoons truffle oil): 70 Calories; 5g Fat (61.1% calories from fat); 3g Protein; 5g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 54mg Sodium. Exchanges: 1 Vegetable; 1 Fat.

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