Sautéed Wild Mushrooms With Wilted Spinach

• 1 tablespoon dark sesame oil, divided
• 4 1/2 cups sliced shiitake mushroom caps (about 8 ounces)
• 3 cups sliced oyster mushroom caps (about 8 ounces)
• 1/3 cup sliced shallots
• 2 teaspoons grated peeled fresh ginger
• 3 garlic cloves, minced
• 1/4 cup dry sherry
• 7 teaspoons low-sodium soy sauce, divided
• 1/2 teaspoon sugar
• 1/3 cup chopped green onions
• 2 (10-ounce) packages fresh spinach (about 20 cups)
• 1 teaspoon fresh lemon juice

1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add mushrooms, shallots, ginger, and garlic; saute for 3 minutes or until mushrooms are tender. Add sherry, 5 teaspoons soy sauce, and sugar; cook for 1 minute or until liquid is almost absorbed. Remove from heat, and stir in onions. Spoon mushroom mixture into a medium bowl; keep warm.
2. Return pan to medium-high heat; add remaining 1 teaspoon oil. Add one-third of spinach, and cook 2 minutes or until spinach wilts, stirring frequently. Repeat procedure in 2 more batches with remaining spinach. Spoon spinach into a medium bowl; stir in remaining 2 teaspoons soy sauce and lemon juice. Top with mushroom mixture.

sesame oil, shiitake mushroom, oyster mushroom, shallots, fresh ginger, garlic, sherry, soy sauce, sugar, green onions, fresh spinach, lemon juice

Taken from www.myrecipes.com/recipe/sauted-wild-mushrooms-with-wilted-spinach (may not work)