Spinach and Cannelini over a Portabello

1 package baby organic spinach
2 cans cannellini (Italian white beans), rinsed out thoroughly
4 Portabello mushroom caps, destemmed and cleaned
1/2 of a large onion, sliced thinly
3 chopped cloves of garlic
3 tbsp olive oil
1 tbsp vegetarian worcestershire sauce
1 tbsp balsamic vinegar

Pour the olive oil into a very large skillet and heat over medium-high heat. Fry the garlic until mostly crisp (don't let it get black). Remove most of the garlic and set it aside. Lower the heat to medium. Add the mushroom caps to the skillet and cook thoroughly on each side, 4-5 minutes per side. The mushrooms should exude a dark liquid as they cook, especially when cooking on the gill side. Remove the mushrooms from the skillet and arrange on a platter.

Add the onion to the olive oil-garlic-mushroom muck mixture and cook for about 8-10 minutes, until lightly browned and completely softened. Add the cannellini, the remainder of the fried garlic, the worcestershire sauce, and the balsamic vinegar. Simmer 8-9 minutes more.

Start adding the spinach to the skillet, a little at a time, adding a new handful once the
first handful has mostly wilted. When all of the spinach has been added and most of it is wilted, turn off the heat and remove the pan to cool. Arrange the spinach-bean mixture around the mushrooms on the platter and serve with everything between warm and room temperature. Serves 4 generously.

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