Name: Sautéed mushroom & spinach
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 250g Mushrooms; 2 Tbsp olive oil; 2 garlic loves; Zest and juice of 1 lemon; 100g baby spinach, washed and drained; Chilli flakes and or freshly grated nutmeg

Sautéed mushroom & spinach

1 Aug 2017

by Dinna

Prep Time

5 minutes

Cook Time

25 minutes

Total Time

30 minutes

Background

This zesty sautéed mushroom & spinach is very easy to make, taste yummy and zingy. It goes brilliantly with grilled beef or lamb steak, or if you want an easy pasta dish, just add it to some freshly cooked pasta. The leftover is nice as a sandwich filler or picnic salad - I used it as pizza topping!

Ingredients

250g Mushrooms
2 Tbsp olive oil
2 garlic loves
Zest and juice of 1 lemon
100g baby spinach, washed and drained
Chilli flakes and or freshly grated nutmeg

Instructions

Slice the mushrooms and garlic. Add the oil and garlic to a large frying pan.
When the oil is hot and garlic is sizzling, add the mushrooms and stir for a minute. Add a couple of pinches of chilli flakes, if used.
Cover the pan with a lid, turn down the heat and cook for 5 minutes.
Add zest and juice of the lemon. Put the cover on again and cook until the mushrooms have softened and released water. This should take 10-15 minutes over low heat. Season with salt and pepper (and a pinch of ground nutmeg if liked). Turn up the heat and reduce the sauce by half, then add the spinach, cover, and turn off the heat.
Let it rest for 5 minutes until the spinach has wilted, then combine well.
Serve with some chopped parsley and some extra chilli flakes, if you like.