Buttery Spinach and Mushrooms

Ingredients

  • 1 tablespoon butter
  • 1 tablespoon extra-virgin olive oil
  • 1 cup sliced baby portobello mushrooms
  • ½ cup thinly sliced leeks
  • 1 clove garlic, minced
  • ¼ cup vegetable broth
  • 1 tablespoon heavy whipping cream
  • + 15 more ingredients
    • 1 teaspoon fresh lemon juice
    • 1/8 teaspoon salt
    • 2 cups fresh baby spinach
    • ¼ cup grated Parmesan
    • 1 tablespoon butter
    • 1 tablespoon extra-virgin olive oil
    • 1 cup sliced baby portobello mushrooms
    • ½ cup thinly sliced leeks
    • 1 clove garlic, minced
    • ¼ cup vegetable broth
    • 1 tablespoon heavy whipping cream
    • 1 teaspoon fresh lemon juice
    • 1/8 teaspoon salt
    • 2 cups fresh baby spinach
    • ¼ cup grated Parmesan

1. In a large skillet, melt the butter and olive oil together over medium-high heat. Add the mushrooms, and cook until they begin to soften, about 3 to 4 minutes. Add the leeks and garlic, and cook until tender, about 3 minutes. Add the broth, cream, lemon juice, and salt; cook for 2 minutes. Sti...

View full recipe at SpringPad

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