Ingredients: • 1 Tablespoon mild olive oil • 1 cup julienne yellow onion • 2 cups thin sliced crimini mushrooms • 1 large minced garlic clove • 2 large bunches spinach • cup Crème Fraiche • 1 2oz jar Gold Pearl Trout • Kosher Salt to taste Directions: Heat a large skillet on medium high heat. Add oil until hot but not smoking then add onion and sauté until translucent. Continue with mushrooms and sauté until all liquid has been cooked off and the mushrooms have a nice caramelized color. Lower heat to medium low and add spinach and then sprinkle in garlic . Keep turning the spinach so that it just wilts. Next, stir in the crème fraiche. Add Gold Pearl Trout for the finishing touch. Use salt if needed.