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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Buttery Spinach and Mushrooms Recipe

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This recipe for Buttery Spinach and Mushrooms is from Auntie's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp butter
1 tbsp extra virgin olive oil
1 cup sliced baby bella mushrooms
1/2 cup thinly sliced leeks
1 clove garlic, minced
1/4 cup vegetable broth
1 tbsp heavy whipping cream
1 tsp fresh lemon juice
1/8 tsp salt
2 cups fresh baby spinach
1/4 cup grated parmesan
Directions:
Directions:
In a large skillet, melt butter and olive oil together over med-high heat. Add the mushrooms, and cook until they begin to soften, about 3 to 4 mins. Add the leeks and garlic, and cook until tender, about 3 mins. Add the broth, cream, lemon juice, and salt; cook for 2 mins. Stir the spinach in, and lower heat, stirring frequently, until the spinach is wilted, about 2 mins. Sprinkle in the cheese and stir to combine. Transfer to a serving bowl and serve immediately.
Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
10 mins.
Personal Notes:
Personal Notes:
I substitute butter with olive oil. And leave out the heavy cream.

 

 

 

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