Greek Mushroom Spinach Sauce

INGREDIENTS

• 1 pound Modern fresh white mushrooms, cleaned, trimmed and sliced
  (about 5 cups)
  
• 1/2 cup chopped onion
  
• 1 package (9 ounces) frozen creamed spinach, thawed
  
• 1/4 cup chopped pitted calamata or ripe olives
• 1/4 cup roasted red pepper (from 7-ounce jar)
  
• 1-1/2 teaspoons fresh or 1/2 teaspoon dried oregano leaves, crushed
  
• 1/8 teaspoon crushed red pepper
  
• 2 tablespoons (about 1 ounce) crumbled feta cheese

INSTRUCTIONS

This Mediterranean mushroom, spinach and olive combination is good served over broiled mild-flavored fish or as a bed for sliced roast leg of lamb.

In nonstick skillet over medium heat cook mushrooms and onion, stirring constantly, until mushrooms are tender and release their liquid, about 6 minutes. Add spinach, 1/4 cup water, olives, roasted red peppers, oregano and crushed red pepper; cook until heated through, 2 to 3 minutes. Just before serving stir in feta cheese.

Yield: 4 servings (about 3 cups)