Thursday, 3 December 2015

Sauteed Mushrooms and Spinach


This is a quick and easy side dish to go with steak, fish or well ...... anything really..... it goes well with a curry, or mixed with buttered pasta and even with a risotto......so take your pick....

I originally read about this style of dish in an old Italian cook book - years and years ago - I was about 12 - where they added balsamic vinegar (I didn't know what that was then!), white wine ( I knew about that!) and Parmesan ( I knew of but hadn't tastes!) to the finished dish. Since then I have grown up (a bit!) expended my tastes and ingredients knowledge - but this simple Italian dish has stayed with me.

I have altered my recipe over the years and think that this simple one is the best...

Recipe - serves 4

1 lb mushrooms - I like to use closed cup
4 spring onions - sliced on the diagonal 
2 cloves garlic - crushed
large knob butter
Olive oil
large pinch chilli flakes
dash dark soy sauce
bag baby spinach - approx 10-12oz



I like to keep my mushrooms thick for this dish so I only cut them in half - if you want thinner cut them into slices.


Add the butter and olive oil to a pot and place over a medium heat. Throw in the mushrooms and start to saute.


Once the mushrooms have started to colour and cook through throw in the chopped spring onions, garlic, chilli flakes. a dash of soy sauce and season with the salt and pepper.

Give it all a good shake and continue to cook for another few minutes. Whilst you wait, wash the spinach and drain in a colander.



When your happy the mushrooms are cooked to your liking, remove from the heat and throw in the spinach. Pop a lid on and leave the spinach to wilt down - it will only take a few minutes.


 Before you remove the lid give it all a gentle shake to distribute the mushrooms and flavours through the spinach.


And your done. There maybe a little too much liquid in the pan after cooking the spinach, so drain any excess off. Then place in a hot serving dish, add a little more black pepper and serve straight away.

That's my basic recipe and I add 'extra' flavours depending on what I'm serving it with - crumbled blue cheese on top if serving with steak; some lemon zest added with the garlic if it's going to be on a dish with chicken or fish; I add fresh herbs in the summer - thyme, chives etc; a pinch of curry powder if it's a side dish for an Indian meal or loads of Parmesan if I'm mixing it with pasta - see it's such a versatile dish........go ahead come up with your own combinations.....

Have a great day
Love Lizx

 Sauteed Mushrooms and Spinach