Ingredients

　　8 very large white mushroom caps, very thinly sliced

　　1 small red onion, very thinly sliced

　　2 teaspoons grated lemon zest

　　Juice of 2 lemons

　　1/3 cup EVOO (extra-virgin olive oil)

　　Salt and pepper

　　1 teaspoon ground fennel or a sprinkle of fennel seed

　　1/2 teaspoon crushed red pepper flakes

　　3 bundles of farm spinach (available in bundles rather than bags in produce section), trimmed and washed

　　Combine the mushroom caps and onions in a bowl and dress with the lemon zest and juice and EVOO, then season with salt and pepper, the ground fennel, and the red pepper flakes. Let stand for 20 minutes or until softened and slumped. Chop the spinach and arrange in a large shallow bowl. Top with the mushrooms and onions and gently toss to wilt the spinach.

　　Rachael Ray's Look + Cook