White Mushrooms and Spinach

Ingredients

• 4 sprigs thyme leaves fresh
• 4 small cloves garlic peeled smashed
• 8 servings kosher salt and pepper black freshly ground
• 0.3 cup plum brandy dry
• 2 tablespoons olive oil extra-virgin
• 0.5 pound spinach leaves washed and dried
• 1 pound button mushrooms white washed ends trimmed halved quartered (but stems still attached)

Equipment

• bowl
• frying pan

Directions

1. Heat a large saute pan or cast iron pan over medium heat.
2. Add the olive oil and the mushrooms. Season with salt and pepper, to taste, and add the thyme and the garlic and saute. Cook until the mushrooms are tender and a lot of the liquid has evaporated from the bottom of the pan, 6 to 8 minutes.
3. Add the Marsala and cook until the flavor of the alcohol has mellowed considerably, 3 to 5 minutes.
4. Remove and discard the sprigs of thyme and the garlic. Shut the heat off and stir in the spinach leaves so they wilt slightly. Season with salt and pepper, to taste.
5. Transfer to a serving bowl and serve.