Monday, December 10, 2007

Sauteed Spinach with Mushroom

Sauteed spinach with Mushroom
(serves 4)

  • 2 bunches English spinach, trimmed
  • 2 tablespoons olive oil
  • 2 garlic cloves, crushed
  • 100gr Mushroom
  • Salt & pepper


  1. Wash and dry spinach leaves. Roughly chop.
  2. Heat 1 tablespoon oil in a large, heavy-based, non-stick frying pan over medium-high heat until hot.
  3. Add spinach and garlic. Toss until well coated.
  4. Cook, shaking pan, for 1 to 2 minutes or until spinach begins to wilt. Remove from heat.
  5. Add Mushroom, cook for further 2 minutes. Toss gently to combine. Drizzle with remaining oil and season with salt and pepper.

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