Mixed Mushrooms and Spinach

• 3 tablespoons dried mushrooms
• 1/4 cup hot water
• 8 ounces prewashed fresh spinach
• 1/4 cup fat-free, low-sodium chicken broth
• 10 ounces presliced fresh button mushrooms
• 2 tablespoons dry sherry
• 1/4 teaspoon salt
• Pepper to taste
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon crushed red pepper flakes (optional)

1. In a small shallow bowl, stir together the dried mushrooms and water.
2. Let stand for 10 minutes.
3. Meanwhile, discard any large spinach stems.
4. Coarsely chop the leaves.
5. Set aside.
6. In a large skillet, bring the broth to a simmer over medium-high heat.
7. Cook the fresh mushrooms for 2 minutes, or until they begin to release their liquid, stirring frequently.
8. Stir in the sherry, salt, and pepper.
9. Cook for 3 minutes, or until the liquid is slightly reduced.
10. Using a slotted spoon, remove the dried mushrooms from the liquid.
11. Rinse.
12. Transfer to a cutting board and chop the mushrooms.
13. Pour the reserved liquid through a strainer lined with a paper coffee filter or paper towel (to trap any grit).
14. Stir the chopped mushrooms, reserved liquid, and spinach into the fresh mushroom mixture in the skillet.
15. Reduce the heat to medium and cook for about 1 minute, or until the spinach is just wilted, stirring constantly.
16. Stir in the nutmeg and red pepper flakes.
17. (Per Serving)
18. Calories: 59
19. Total Fat: 1.0g
20. Saturated: 0.0g
21. Trans: 0.0g
22. Polyunsaturated: 0.5g
23. Monounsaturated: 0.0g
24. Cholesterol: 0mg
25. Sodium: 201mg
26. Carbohydrates: 8g
27. Fiber: 3g
28. Sugars: 2g
29. Protein: 6g
30. Dietary Exchanges
31. 2 Vegetable

mushrooms, hot water, fresh spinach, chicken broth, mushrooms, sherry, salt, pepper, ground nutmeg, red pepper

Taken from www.epicurious.com/recipes/food/views/mixed-mushrooms-and-spinach-375650 (may not work)