Last night was a left over night. But even leftovers deserve a fresh vegie to accompany their second appearance. The night before, our pasta was accompanied by a spinach and mushroom salad. The second appearance of the pasta was in the form of a baked casserole. The remainder of the spinach became something with an interesting flavor that is worth repeating.
Spinach & Mushroom Saute
1 tbs extra virgin olive oil
1/2 medium onion, diced
6 t0 8 mushrooms, wiped clean and chopped
1 bag fresh spinach washed and de-stemmed
2 tbls brandy
1 tbls balsamic vinegar
salt and pepper to taste.
Heat olive oil in large heavy pan until hot, add onions and saute until golden. Lower heat and add mushrooms, sauteing until all liquid is evaporated. Add spinach and cover. Cook, stirring occassionally until spinach is tender.
Remove lid, add brandy and cook, stirring constantly until all liquid is once again evaporated.
Drizzle with balsamic vinegar and serve.
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