Spinach and Mushrooms With Anchovies
Published November 13, 1984
- Total Time
- 15 minutes
- Rating
- Comments
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Ingredients
2 pounds fresh spinach or 1 10-ounce package spinach in plastic bag
½ pound fresh mushrooms
6 anchovy fillets, finely chopped
4 tablespoons butter
2 tablespoons finely chopped shallots
Salt to taste if desired
Freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
12 grams carbs; 36 milligrams cholesterol; 185 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 13 grams fat; 6 grams fiber; 720 milligrams sodium; 10 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
If bulk spinach is used, tear off and discard any tough stems and blemished leaves. If necessary, rinse and drain the spinach. There should be about 18 to 20 cups, loosely packed.
- Step 2
Thinly slice the mushrooms. There should be about 3 cups.
- Step 3
Finely chop the anchovies. There should be about 3 tablespoons.
- Step 4
Heat the butter in a large, deep skillet and add the shallots. Cook about 30 seconds, stirring, and add the mushrooms. Cook until wilted. Add the anchovies, and stir to blend. Add the spinach, salt and pepper, and cook, stirring and turning the spinach leaves until they are wilted, about 1 or 2 minutes.
Private Notes
Comments
I used this as a based for baked salmon...
Really liked this. Served with roast butternut squash and salmon. Would be a great with roast chicken or with a steak.
We really liked this. Served with roast butternut squash and salmon, but would be equally good with roast chicken or a steak.
I used this as a based for baked salmon...