Spinach With Sauteed Mushrooms

• 3 -4 bunches spinach
• 1 -1 12 lb fresh mushrooms
• freshly grated nutmeg
• 14 cup unsalted butter
• 12 cup finely chopped yellow onion
• 2 lemons, juice of
• salt

1. Wash spinach carefully and discard stems and any tough outer leaves.
2. You can use bagged,cleaned spinach.
3. Clean the mushrooms by brushing off any dirt w/ towel or mushroom brush.
4. Cut into thick slices and set aside.
5. drain spinach and place in a large saucepan.
6. Add 2 or 3 pinches of salt and nutmeg.
7. Cover and cook over medium heat, turning the leaves a couple of times, until just wilted, about 2 minutes.
8. Drain in a colander and press the leaves with the back of a spoon to removeall excess liquid.
9. Return to pan and fluff up the leaves.
10. Cover on a plate to keep warm.
11. Melt butter in a large saute pan or frying pan over medium heat.
12. Add the onion and cook until translucent, about 2 minutes.
13. Add the mushroms, raise the heat to high and stir and toss until just tender, 3 to 4 minutes (cook the mushrooms in batches if you need to).
14. Season to taste with salt, nutmeg and a squeeze juice from one lemon.
15. Toss well.
16. To serve, spoon the mushrooms in the center of a shallow serving dish or platter.
17. Surround with the spinach.
18. Cut remaining lemon for garnish.

bunches spinach, mushrooms, nutmeg, unsalted butter, yellow onion, lemons, salt

Taken from www.food.com/recipe/spinach-with-sauteed-mushrooms-148236 (may not work)