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Sautéed mushroom and spinach

This zesty sautéed mushroom and 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!
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

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

Method
 

  1. Slice the mushrooms and garlic. Add the oil and garlic to a large frying pan.
  2. 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.
  3. Cover the pan with a lid, turn down the heat and cook for 5 minutes.
  4. 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.
  5. Let it rest for 5 minutes until the spinach has wilted, then combine well.
  6. Serve with some chopped parsley and some extra chilli flakes, if you like.