Drunken Chipotle Mushrooms and Spinach

Thoughts and Inspiration

This was an old recipe on mine that I dug up and re-tested and sort of re-invented.  If you decide to use Marsala wine the dish will have a slight bit of sweetness to it... If you decide to use red wine the dish will have a more bold flavor.  I generally tend to use Marsala when making this, but as always... make it your own!  I feel that the sweetness from the Marsala wine compliments the red cabbage really well too!

Time: 20-25 minutes

Serves 3

Ingredients
Garlic infused oil**

Basil infused oil**

1/4  red onion, thinly sliced

4 ounces (1/2 package) white button mushrooms, sliced

4 ounces (1/2 package) cremini mushrooms, sliced 

8 oz (1 package) shitake mushrooms, sliced 
4 cloves garlic, minced

1 chipotle pepper (in adobo sauce), chopped

1 Tbsp adobo sauce (from the chipotle peppers)
1/2 cup marsala wine or dry red wine

15 oz (1 bag) baby spinach, washed

1/4 cup red cabbage, shredded
1/4 cup tomatoes, chopped
Salt to taste

In a sauce pan heat 1 Tbsp each of the oils on medium heat.  Add the onion slices and let sweat for about 4 minutes.  Add in all mushrooms, along with garlic and saute for 5-6 minutes.  Stir in the chipotle peppers, adobo sauce and wine.  Place lid on pan and let simmer for about 5 additional minutes.  Once the liquid has reduced, add in entire bag of baby spinach and red cabbage.  Stir until baby spinach has wilted.  Season with salt according to taste.  Serve on top of your favorite grain of choice!  (I made a mix - 1/2 cup of farro and 1/2 cup of Trader Joe's Brown Rice Medley)

**Note:  If you do not have garlic or basil infused oil, use regular olive oil (will taste just as amazing).  I purchased the garlic infused oil from Trader Joes.  The basil infused oil I made myself.  Simply take 1/2 cup of olive oil and add 2 Tbsp of dried basil to the oil.  Allow oil to sit for about 1 hour before use.  The infused oil stays good for use for an extended period of time.