Ingredients
1 10 oz. bag fresh baby spinach, rinsed.
1 lb. fresh mushrooms, washed and chopped.
1/4 lb. proscuitto, (thin slices), medium chopped
3 tbsp. butter
Preparation
Rinse spinach well, softly squeezing to remove any excess moisture. Melt butter in a pan, and add chopped mushrooms, saute on medium heat until liquid that mushrooms give off have evaporated. Add proscuitto, and saute for another 2 minutes. Add to bed of fresh spinach. The warm butter should wilt the spinach after several minutes, coating each leaf with warm proscuitto and mushroom flavor. Serve, and enjoy.
