Fresh truffles cost hundreds of dollars per pound. A drizzle of truffle oil gives a similar flavor and aroma for a fraction of the price.
Ingredients
Makes 6 servings
Step 1
Melt butter in large nonstick skillet over medium-high heat. Add mushrooms; sauté until brown and liquid evaporates, about 8 minutes. Add shallot; sauté 2 minutes.
Step 2
Add spinach, 1/3 at a time, to skillet with mushrooms and toss over medium-high heat, allowing each batch to wilt slightly before adding next, about 2 minutes per batch. Sauté just until all spinach is wilted and heated through. Stir in 1 teaspoon truffle oil. Season with salt, pepper, and more truffle oil, if desired. Transfer to bowl and serve.
Step 3
- Sold at some supermarkets and at specialty foods stores and Italian markets.
How would you rate Spinach and Mushrooms with Truffle Oil?
Leave a Review
Reviews (27)
Back to TopJust like what I've had at steakhouses. Great.
Kinnigit
12/19/2017
Pretty good - I will use truffle salt as well as oil in the future to get a little more truffle flavor.
mtnmeye
Denver
6/7/2016
Loved this recipe. I made it a few times and it was a hit all the time with my guests. I would recommend using young baby spinach rather that bigger leaves for a nicer, more delicate presentation and taste.
Bricka
Ottawa, ON canada
7/25/2011
Very good. I did not have truffle oil, but I did have truffle butter and added it at the end. It made the dish, imo.
sailsequoyah
1/29/2011
I had never used truffle oil before and it was expensive but well worth it. Everyone loved it and was a hit. This will be one of my signature vegetable dishes.
escott109
New Jersey
11/5/2010
This recipe is easy, flavorful and maintains the fresh taste of the ingredients. This simple go-to dish is quick to make and looks great on the plate. I've been asked to share the recipe often.
Anonymous
Providence, RI
9/14/2010
I'm ambivalent. Truffle oil is so expensive and goes rancid so quickly, you'd be eating it every night of the week to get your money's worth. So, the fact that this got tagged "on a budget" is kinda funny. But, what the frak. Say you've got the oil lying around the house. This is a pretty good use of it, but I feel needs to be paired with a more snappy main. We had it with pork saltimbocca, which worked.
SheRat
8/21/2010
Yum.
sthomp
Boston
3/24/2010
I made this recipe as written and wasn't impressed at all.
nrosboro
Syracuse, NY
2/18/2010
Excellent! Makes a lovely side dish for pasta, or any meal!
Anonymous
Monterey Hills, CA
2/13/2010
really simple and delicious... even my baby ate it!
Anonymous
new york city
2/11/2010
Yummy. Even the non-vegetable people in my family loved it. The addition of the truffle oil is what makes the dish.
Anonymous
Washington, DC
1/7/2010
This was a great side. I used a 9 oz bag of spinach and an 8 oz package of mushrooms and that was perfect for 2 of us. Used chives since the grocery store was out of shallots. Will definitely make it again.
Anonymous
Chicago
11/2/2009
Very nice. Coupled it with the Pecan Mushroom burgers and they herb potatoes and it was one heck of a meal.
YogiBeary
Phoenix, AZ
9/7/2009
我想说这前言综述is the ONLY dish on this ENTIRE website that I have taken the time to review. That, in and of itself, should tell you my one description of this dish: UN-freaking-believable. I have never loved a recipe as I love this one, and have never gotten the rave reviews (about a spinach dish, no less) that I have recieved for this dish. My only comment is to eyeball the truffle oil (and I prefer black truffle oil over white for this dish) and to make sure you dont over-saturate the spinach with the oil--since it is already buttered up, there is a propensity for greasiness but just watch it and you will have the most aromatic lovely succulent dish EVER.
vbgal22
Virginia
8/18/2009
