Would you believe this takes half an hour to make?
1/2 lb. wild mushrooms, cleaned and trimmed
4 strips smoked bacon, cut into 1/2″ pieces
1/2 lb. spinach, cleaned and trimmed
2 white shallots, peeled and minced
1 tablespoon unsalted butter
fresh lemon juice
freshly ground black pepper
minced onion chives
Fry bacon in a large skillet until golden brown. Remove from heat and place on a paper towel-lined plate. Pour off bacon drippings and reserve. Add mushrooms to pan, along with unsalted butter. Cook mushrooms over medium heat until they become tender, about 5 to 6 minutes. Remove from heat and set aside. Taste for salt and pepper.
Add 1 tablespoon bacon drippings to the skillet. Add shallots and sauté until translucent, about 1-2 minutes. Add spinach to pan. Let spinach wilt, about 30 seconds. Remove from heat — the skillet’s heat will continue cooking the spinach. Give spinach a couple of quick stirs. Taste for salt and pepper.
To assemble, spoon spinach and shallots onto plates. Spoon bacon mixture atop spinach. Drizzle a little fresh lemon juice atop bacon and mushrooms, sprinkle with onion chives and serve immediately.
Time: 30 minutes, including prep.
A baguette and some pinot grigio makes this a great light dinner.