Mushrooms & Spinach with Soppressata Crisps

Mushrooms & Spinach with Soppressata Crisps
Photo by Scott Phillips


  • Kosher salt and freshly ground black pepper
  • 2 medium cloves garlic, minced
  • 1 oz. very thinly sliced hot soppressata or other spicy dried sausage, slices quartered (about ¼ cup or 8 slices 1/8 inch thick)
  • 15 oz. cremini mushrooms, halved if small or quartered or cut into sixths if very large (scant 5 cups)
  • 2 Tbs. extra-virgin olive oil; more for drizzling
  • 5 medium scallions (white and green parts), trimmed and cut into 1-inch pieces (1-½ cups)
  • 5 oz. baby spinach (about 6 cups)

Put the soppressata in a large (preferably 12-inch) skillet over medium heat. Cook until crisp, 5 to 7 minutes. Transfer to a small plate lined with paper towels. Increase the heat to medium high and let the pan heat up for 1 minute. Pour in the oil and swirl to coat the pan. As soon as the oil i...

View full recipe at Fine Cooking


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