SPINACH AND MUSHROOMS WITH TRUFFLE OIL

2 	tablespoons (¼ stick) butter
10 	ounces button mushrooms or crimini (baby bella) mushrooms, sliced 
1 	large shallot, chopped
1½ 9-ounce bags fresh spinach leaves 
1 to 2 teaspoons truffle oil*

Melt butter in a large nonstick skillet over medium-high heat. Add mushrooms: saute until brown and liquid evaporates, about 8 minutes. Add shallot: saute 2 minutes. 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. Saute 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. 

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.

SERVES: 6								Bon Appetit