Spinach Mushroom Sauté


November 22, 2015

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Spinach Mushroom…. Extremely simple and versatile. Use it as a filling for French crepes, spread béchamel sauce on top to make an au gratin, layer it inside sheets of lasagna, use as topping for pizzas or just serve as is with soft rotis….this is a true cross over dish which lends itself to endless possibilities!!
Heat oil, add chopped garlic and sliced onions, sauté till translucent, add mushrooms (you can use a blend if you like) and cook till most of the liquid from the mushrooms evaporates. Then add steamed chopped spinach and a cup of milk along with salt, pepper, nutmeg and 1-2 chopped green chillies (if you like). Cook it down till most of the liquid evaporates. Serve with a swirl of 1 tsp cream!

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