Dear SOS: Citronelle Restaurant in the Santa Barbara Inn serves a side dish with a portabello mushroom over a mound of spinach that’s cranberry flavored. I would appreciate having the recipe.
Dear Jim: This is pretty on the plate, the dark green of the spinach contrasting with the garnet-colored cranberry sauce on top. The spinach is sauteed in butter with shallots and would be a great side dish by itself. Check the freezer section at your market for cranberries.