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2 teaspoons olive oil
1/4 cup minced shallots 3 cloves garlic, minced 4 cups mixed wild mushrooms (any combination of shiitake, porcini, chanterelle, oyster, portobello, and cremini) 3 tablespoons dry sherry wine 1 1/2 tablespoons reduced-sodium soy sauce 2 (10-ounce) bags fresh spinach Heat oil in a large skillet over medium heat. Add shallots and garlic and saute 1 minute. Add mushrooms and cook 3 to 5 minutes, until mushrooms are tender. Add sherry and soy sauce and bring to a simmer. Add spinach (add spinach in batches if necessary), and simmer 1 to 2 minutes, until spinach wilts, turning frequently.
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