Mushroom Ragout With Spinach

• 1/2 pound baby bella mushrooms, sliced
• 3 cloves garlic, minced
• 3 Tablespoons balsamic vinegar
• 2 Tablespoons water
• 1 Tablespoon fresh thyme
• 1 Tablespoon fresh basil
• olive oil
• 8 ounces spinach.

1. Heat a medium sized skillet over medium heat. Film the pan with olive oil. Add mushrooms and a pinch of salt. Cook, stirring occasionally until mushrooms have released most of their water and the water has cooked off, about 10 minutes.
2. Push the mushrooms over to one side of the pan. Add a small amount of olive oil to the open side and put the garlic on top of the oil. Once the garlic starts cooking, stir into the mushrooms.
3. Add the basil, thyme, vinegar and water. Allow the liquids to reduce somewhat.
4. Before the pan becomes totally dry, remove the mushrooms and add the spinach. Season lightly with salt and pepper and saute until the spinach has wilted.
5. Divide the spinach between two small plates. Add the mushrooms and serve.

bella mushrooms, garlic, balsamic vinegar, water, thyme, fresh basil, olive oil

Taken from www.epicurious.com/recipes/member/views/mushroom-ragout-with-spinach-50165434 (may not work)