Spinach and Mushrooms with Truffle Oil
- 1 1/2 9-ounce bags fresh spinach leaves
- 2 tablespoons (1/4 stick) butter
- 10 ounces button mushrooms or crimini (baby bella) mushrooms, sliced
- 1 large shallot, chopped
- 1 to 2 teaspoons truffle oil*
Melt butter in large nonstick skillet over medium-high heat. Add mushrooms; sauté until brown and liquid evaporates, about 8 minutes. Add shallot; sauté 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 add...