Spinach fried with mushrooms recipe
information
Serve this quickly made dish as a vegetable accompaniment for 4, or as a light lunch dish for 2 - 3 people.
Single cream may be used as a substitute for the soured cream. Alternatively, to make the dish less expensive, omit the cream altogether and sprinkle with lemon juice before serving.
ingredients
50 g (2 oz) butter
500 g (1 lb) spinach, stalks and large midribs removed, shredded
250 g (9 oz) mushrooms, sliced
1/2 teaspoon freshly grated nutmeg
salt and freshly ground black pepper
4 tablespoons soured cream
500 g (1 lb) spinach, stalks and large midribs removed, shredded
250 g (9 oz) mushrooms, sliced
1/2 teaspoon freshly grated nutmeg
salt and freshly ground black pepper
4 tablespoons soured cream
method
1. Melt the butter in a heavy saucepan or flameproof casserole. Add the spinach, sliced mushrooms and nutmeg and season to taste with salt and pepper. Cover the pan and cook over very low heat for 8-10 minutes until the vegetables are just cooked. Stir frequently during this time to ensure even cooking.
2. Transfer the vegetables to a warmed serving dish and drizzle the soured cream over the top in an attractive pattern. Serve at once while still hot.
2. Transfer the vegetables to a warmed serving dish and drizzle the soured cream over the top in an attractive pattern. Serve at once while still hot.
serving amount
serves 4
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
