Source: dLife

A fresh tasting dish with meaty mushrooms, onion, and garlic.

Servings

10 oz fresh baby spinach
1 cup fresh shiitake mushrooms
1 yellow onion
1 tbsp olive oil
0.25 tsp garlic powder
1 pinch black pepper
1 pinch salt

1 Pull stems from shitakes and discard. Stack shitake caps and cut into quarters.
2 Peel and coarsely chip onion.
3 Rinse spinach and shake to remove water.
4 In large skillet or wok over medium high, heat 1 teaspoon olive oil.
5 When oil is hot add mushrooms and onion. Sauté, stirring occasionally, until onions are translucent and liquid from mushrooms has evaporated, about 7-8 minutes.
6 Add spinach to pan and cover. After 1 minute, remove lid and turn spinach. Add garlic powder.
7 Cook, uncovered, stirring occasionally until spinach has wilted, about 4 minutes. Season with salt and pepper to taste.