https://recipes.oncloverpond.us/index.php?action=history&feed=atom&title=Wild_Mushroom_and_Spinach_Risotto 2026-04-04T10:45:57Z Revision history for this page on the wiki MediaWiki 1.45.1 https://recipes.oncloverpond.us/index.php?title=Wild_Mushroom_and_Spinach_Risotto&diff=1984&oldid=prev 2010-01-11T01:53:14Z

<p>New page: {{RecipeSummary |PrepTime=25 min |CookTime=45 min |Source=Fresh Every Day (pg 202) |Yield=4-6 servings |Rating=Very good }} &#039;&#039;See <a href="/index.php?title=Risotto_for_All_Seasons" title="Risotto for All Seasons">Risotto for All Seasons</a> for the general recipe for ris...</p> <p><b>New page</b></p><div>{{RecipeSummary<br /> |PrepTime=25 min<br /> |CookTime=45 min<br /> |Source=Fresh Every Day (pg 202)<br /> |Yield=4-6 servings<br /> |Rating=Very good<br /> }}<br /> &#039;&#039;See [[Risotto for All Seasons]] for the general recipe for risotto.&#039;&#039;<br /> === Ingredients ===<br /> * 1 T unsalted butter<br /> * 1 T olive oil<br /> * 1/2 lb mixed wild mushrooms (such as oyster, chanterelle, crimini, or dried porcini), cleaned and sliced 1/4 inch thin<br /> * sea salt and freshly ground black pepper to taste<br /> * 3 oz spinach, washed, stems removed, and drained (about 2 cups leaves)<br /> * 1 T chopped fresh sage leaves<br /> * 1 T chopped fresh rosemary<br /> <br /> === Preparation ===<br /> Melt the butter and olive oil together in a large skillet over medium-high heat. Add the mushrooms and saute, stirring frequently, until they are soft and light brown, about 5 minutes. Season with salt and pepper. You may need to work in batches to cook the mushrooms; if you overcrowd the pan, the mushrooms will steam instead of sauteing. Add the mushrooms, the uncooked spinach and the sage and rosemary to the [[Risotto for All Seasons | risotto]] in step 4 and proceed with the recipe.<br /> <br /> [[Category:Side Dish]]<br /> [[Category:Risotto]]<br /> [[Category:Mushrooms]]<br /> [[Category:Very Good]]</div>

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