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- 8 ounces sliced shiitake mushrooms
- 2 teaspoons piment d'espelette
Blanch spinach leaves for 1 minute. Drain; squeeze dry.
Heat oil in nonstick skillet over medium heat. Sauté shallots and mushrooms until tender.
Add cooked spinach, heavy cream, and piment d'espelette. Simmer until thickened.