Mushroom Medley with Spinach, Ginger and Soy

• 2 teaspoons oriental sesame oil
• 1 red bell pepper, cut into strips
• 2 tablespoons minced fresh ginger
• 1 1/2 tablespoons minced garlic
• 8 ounces shiitake mushrooms, stems trimmed, caps sliced
• 8 ounces button mushrooms, sliced
• 4 ounces small oyster mushrooms
• 1 10-ounce package ready-to-use spinach leaves, stems trimmed
• 6 green onions, cut into thin strips
• 1 tablespoon soy sauce
• Lemon wedges

Heat oil in large nonstick skillet over medium-high heat.
Add bell pepper, ginger and garlic and sauté 1 minute.
Add all mushrooms and sauté until brown and tender, adding 2 to 3 tablespoons water if mixture is dry, about 10 minutes.
Add spinach and green onions and stir until spinach wilts, about 2 minutes.
Stir in soy sauce.
Season to taste with salt and pepper.
Transfer to bowl.
Serve, passing lemon wedges to squeeze over.


-- Recipe courtesy of epicurious.com