Morton's Restaurant Group, Inc. owns and operates Morton's of Chicago, a high-end steakhouse restaurant chain aimed at a business clientele, and Bertolini's Authentic Trattorias, a smaller chain offering Italian specialties in a casual dining atmosphere. At the end of 1998 Morton's Restaurant Group owned and operated 43 Morton's of Chicago and 12 Bertolini's units. All Morton's of Chicago restaurants were similar in style, concept, and decor, and were located in retail, hotel, commercial, and office building complexes in major metropolitan areas and urban centers. Catering primarily to business-oriented clients, Morton's of Chicago had an average per person check of about $65 in 1998. The Bertolini's restaurants offered white tablecloth service, with an average per person check of about $20. Morton's Restaurant Group also held a minority of stock in two other restaurant chains, Mick's and Peasant.

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Spinach and Mushrooms





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.

2 comments:

  1. you do not say how many this recipe serves!

    ReplyDelete
  2. The one from Morton's tastes like it was seasoned with French onion soup.!

    ReplyDelete