1/4 cup dry white wine or reduced-sodium chicken broth
3 tablespoons Worcestershire sauce
1 teaspoon minced fresh oregano or 1/2 teaspoon dried oregano
3/4 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (6 ounces) fresh baby spinach
1 can (8 ounces) sliced water chestnuts, drained
In a large nonstick skillet, saute mushrooms in butter and oil until tender. Add garlic; cook 1 minute longer. Stir in the wine, Worcestershire sauce and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 7-8 minutes or until liquid has evaporated.
Add spinach; cook and stir until wilted. Stir in water chestnuts; heat through.