Spinach with Mushrooms and Proscuito

This is a good, green dish for a large gathering -- like Christmas!
This will serve 10.

1/2 cup chopped shallots

4 cloves of garlic, finely chopped

1 1/2 cup chicken broth, low salt or no salt

8 cups of sliced mushrooms (mixture of regular, shitake, and portabella)

2 tablespoons tomato paste

2 lbs. baby spinach, stems removed

1/2 lb. thinly sliced proscuito, coarsely chopped

1/2 cup chopped green onions

1/2 cup chopped fresh parsley

1/2 teaspoon pepper

In a very large skillet, sauté shallots and garlic in olive oil until they start to brown.  Add broth to shallot onion mixture and continue to cook, stirring constantly, until liquid evaporates.  Stir in mushrooms, wine, and tomato paste.   Cook over medium-high heat for three minutes, stirring occasionally.  Stir in proscuito, green onions and parsley.  Add spinach and stir and continue to add spinach and stir until all spinach has been added and has wilted.  Serve warm.   10 servings.