Sauteed Spinach and Mushrooms

The Spiral Path Baby Spinach clamshells have built up in my store, so I decided to demo them. A quick, easy demo is to saute it with organic baby bella mushrooms, grated/shredded parmigiano reggiano, and basting oil. Bacon bits are optional but seem like they'd make the ensemble.

Ingredients:
6 clamshells SP Baby Spinach
4 containers (5 oz. each) whole Organic Baby Bella mushrooms
1 container grated or shredded Parmigiano Reggiano OR Italian Blend (OWC)
1 16 oz. bottle Basting Oil
Hormel Black Label Bacon Bits
salt and pepper to taste

Tools:
If no electrical hookup available: Gas burner, butane cans, and pan from kitchen
If electrical hookup is available: Induction burner with induction pan (must be an induction pan)
salad spinner
Non-scratch non-plastic tongs
cambro for spinach w/ lid
smaller cambro for mushrooms w/ lid

Merchandising:
In a 2ft case: 2 rows of clamshells and 2 rows of mushrooms. Top of case: basting oil (either size), cheese, and (optional) bacon bits.

Directions: Victory wash and spin spinach, place in paper-towel lined cambro and cover with lid. Victory wash and wipe off dirt from mushrooms. Dry and slice up. Place in cambro and cover with lid. Heat basting oil in pan. Add mushrooms, salt and pepper, and optionally about a tablespoon of bacon bits. Saute until mushrooms darken a bit. Turn off the heat. Add spinach and mix until spinach is a bit wilted. Sprinkle on the parmesan liberally. Mix more. Serve.

**Make sure to have a sign out that says the dish contains pork/pig if you add the bacon bits.**

*Note: the spinach will eventually completely wilt. Don't worry about it. It may seem like you're putting in way too much spinach compared to the mushrooms, but spinach collapses very quickly when heat is applied.*