Wilted Spinach Sautee with Golden Pearl Trout
• 1 Tablespoon mild olive oil
• 1 cup julienne yellow onion
• 2 cups thin sliced crimini mushrooms
• 1 large minced garlic clove
• 2 large bunches spinach
• cup Crème Fraiche
• 1 2oz jar Tsar Nicoulai Gold Pearl Trout
• Kosher Salt to taste
Heat a large skillet on medium high heat. Add oil until
hot but not smoking then add onion and sauté until translucent.
Continue with mushrooms and sauté until all liquid has been cooked
off and the mushrooms have a nice caramelized color. Lower heat to medium
low and add spinach and then sprinkle in garlic . Keep turning the spinach
so that it just wilts. Next, stir in the crème fraiche. Add Tsar
Nicoulai Gold Pearl Trout for the finishing touch. Use salt if needed.
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