Looking for a delicious side dish for an evening bbq? This simple and yummy recipe from The Home Cook goes well with steak, fish, or chicken. Even toss it over brown rice or quinoa if that sounds good. Head to the farmer's market and pick up mushrooms and spinach asap.
2 tablespoons extra virgin olive oil
2 sprigs fresh thyme
1lb white button mushrooms, stems trimmed
2 small garlic cloves, minced
fresh ground black pepper
1/2 cup dry Marsala
12 oz baby spinach leaves
grated zest of 1/2 lemon
Heat a large saucepan over medium heat. Add the olive oil, thyme sprigs, mushrooms, and 2 teaspoons salt. Cook until the mushrooms are tender and a lot of the liquid has evaporated, 3-5 minutes. Stir in the garlic and 1 teaspoon and cook for an additional 3-5 minutes. Add the Marsala and continue cooking until most of the liquid has evaporated, 5-8 minutes. Remove and discard the thyme sprigs. Stir in the spinach leaves so they wilt slightly. Add the lemon zest and taste for seasoning. Serve immediately.