Spinach Fried with Mushrooms
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
- 2 oz butter
- 1 lb spinach stalks and large midribs removed, shredded
- 9 oz mushrooms sliced
- 1/2 teaspoon freshly grated nutmeg
- salt and freshly ground black pepper
- 4 tablespoons soured cream
Instructions
- 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.
- 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.
Calories: 166 kcal
Carbohydrates: 7 g
Protein: 6 g
Fat: 15g
Saturated Fat: 9 g
Trans Fat: 1 g
Cholesterol: 37 mg
Sodium: 204 mg
Potassium: 857 mg
Fiber: 3 g
Sugar: 2 g
Vitamin A: 11063 IU
Vitamin C: 33 mg
Calcium: 131 mg
Iron: 3 mg