Sautéed Wild Mushrooms with Wilted Spinach

Ingredients

• 1 tablespoon sesame oil dark divided
• 0.3 cup cooking sherry dry
• 2 teaspoons ginger fresh grated peeled
• 3  garlic cloves minced
• 0.3 cup green onions chopped
• 8 ounces oyster mushroom caps sliced
• 1 teaspoon juice of lemon fresh
• 7 teaspoons soya sauce low-sodium divided
• 0.3 cup shallots sliced
• 8 ounces shiitake mushroom caps sliced
• 20 ounce pkt spinach fresh ( 20 cups)
• 0.5 teaspoon sugar 

Equipment

• bowl
• frying pan

Directions

1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
2. Add mushrooms, shallots, ginger, and garlic; saut for 3 minutes or until mushrooms are tender.
3. Add sherry, 5 teaspoons soy sauce, and sugar; cook for 1 minute or until liquid is almost absorbed.
4. Remove from heat, and stir in onions. Spoon mushroom mixture into a medium bowl; keep warm.
5. Return pan to medium-high heat; add remaining 1 teaspoon oil.
6. Add one-third of spinach, and cook 2 minutes or until spinach wilts, stirring frequently. Repeat procedure in 2 more batches with remaining spinach. Spoon spinach into a medium bowl; stir in remaining 2 teaspoons soy sauce and lemon juice. Top with mushroom mixture.