Sautéed Spinach with Dried Shiitakes and Shallots

Sautéed Spinach with Dried Shiitakes and Shallots
Using dried shiitakes only intensifies their flavor, which in turn is enhanced by the dark green flavor of spinach. The exotic dance of flavors belies the ease of preparation.

1 gallon water
3 tablespoons sea salt
2 pounds fresh spinach, trimmed and cleaned
2 tablespoons unsalted butter, melted
4 tablespoons minced shallots
1 - 2 oz. dried Shiitake mushrooms, reconstituted in hot water for 20 minutes, stemmed and sliced
fresh cracked pepper


Bring water to a boil in a large pot and add the salt. In a large bowl add some ice and water to create a water bath.

Place the spinach in the boiling water and cook for about one minute. Don't drain. Place it in the ice bath to cool. Drain the spinach and squeeze it until it's very dry.

Add the butter to a skillet and heat. Add the shallots and cook for about one minute.

Add the mushrooms and sauté for 10 minutes over medium-low heat

Add the spinach and sauté until it's heated through. Season with sea salt and freshly ground black pepper.

Products suggested for this recipe:

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366

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