4 tablespoons butter
1 tablespoon prepared horseradish
1 tablespoon white sugar
1 teaspoon distilled white vinegar
1 teaspoon lemon juice
3 tablespoons olive oil
1 1/2 cups sliced fresh mushrooms
1 (10 ounce) package frozen chopped spinach, thawed
Melt butter in a saucepan over medium heat. Add horseradish, sugar, vinegar, lemon juice, olive oil and mushrooms. Bring to a boil. Reduce heat to low and simmer 1 minute. Remove from heat and stir in spinach. Cook over medium heat, stirring frequently, until spinach is tender but still crisp. Serve warm.