SPINACH and MUSHROOMS
Morton's Steakhouse Copycat Recipe
30 ounces fresh spinach, stems removed (see notes)
12 tablespoons (1 1/2 sticks) unsalted butter
20 ounces medium white mushrooms, cut into 1/4-inch-thick-slices (about 6 cups)
2 shallots, chopped (about 3 tablespoons)
salt and freshly ground white pepper
generous pinch of sugar
In a large pot of boiling water, blanch the spinach for about 45 seconds or until it is wilted. Drain and immediately submerge in cold water. Drain again. Wrap the spinach in a clean kitchen towel and squeeze out as much of the moisture as you can. Set aside. In a large nonstick saute pan, melt the butter over medium heat. When the butter is bubbling, add the mushrooms and shallots, and season with salt and pepper to taste. Saute for 5 to 6 minutes, or until the vegetables begin to soften and brown lightly. Add the spinach, sprinkle with the sugar and saute for about 3 minutes, or until the spinach is a little more wilted, heated through and well-mixed with the mushrooms and shallots.
Notes: Three 10-ounce bags of whole spinach leaves (not baby spinach) are perfect here. If your supermarket packs spinach in bags of different weights or or sells it loose, anything between 25 and 35 ounces will work well.