For a light entrée, serve this richly flavored mixture over brown rice.

　　

Ingredients

serves 4, 1/2 cup per serving

　　3 tablespoons dried mushrooms

　　1/4 cup hot water

　　8 ounces prewashed fresh spinach

　　1/4 cup fat-free, low-sodium chicken broth

　　10 ounces presliced fresh button mushrooms

　　2 tablespoons dry sherry

　　1/4 teaspoon salt

　　Pepper to taste

　　1/4 teaspoon ground nutmeg

　　1/8 teaspoon crushed red pepper flakes (optional)

　　

Step 1

In a small shallow bowl, stir together the dried mushrooms and water. Let stand for 10 minutes.

　　

Step 2

Meanwhile, discard any large spinach stems. Coarsely chop the leaves. Set aside.

　　

Step 3

In a large skillet, bring the broth to a simmer over medium-high heat. Cook the fresh mushrooms for 2 minutes, or until they begin to release their liquid, stirring frequently.

　　

Step 4

Stir in the sherry, salt, and pepper. Cook for 3 minutes, or until the liquid is slightly reduced.

　　

Step 5

Using a slotted spoon, remove the dried mushrooms from the liquid. Rinse. Transfer to a cutting board and chop the mushrooms. Pour the reserved liquid through a strainer lined with a paper coffee filter or paper towel (to trap any grit). Stir the chopped mushrooms, reserved liquid, and spinach into the fresh mushroom mixture in the skillet. Reduce the heat to medium and cook for about 1 minute, or until the spinach is just wilted, stirring constantly.

　　

Step 6

Stir in the nutmeg and red pepper flakes.

　　

nutrition information

Step 7

(Per Serving)

　　

Step 8

Calories: 59

　　

Step 9

Total Fat: 1.0g

　　

Step 10

Saturated: 0.0g

　　

Step 11

Trans: 0.0g

　　

Step 12

Polyunsaturated: 0.5g

　　

Step 13

Monounsaturated: 0.0g

　　

Step 14

Cholesterol: 0mg

　　

Step 15

Sodium: 201mg

　　

Step 16

Carbohydrates: 8g

　　

Step 17

Fiber: 3g

　　

Step 18

Sugars: 2g

　　

Step 19

Protein: 6g

　　

Step 20

Dietary Exchanges

　　

Step 21

2 Vegetable

　　American Heart Association Quick & Easy Meals