Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, sauteed mushrooms and wilted spinach in garlic butter. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Garlic Butter Sauteed Spinach - easy sauteed spinach recipe with garlic and butter in this healthy vegetable dish. Heat up a skillet with some salted butter, add the garlic, toss in the spinach and saute quickly. As soon as the leaves start to wilt, remove the skillet from heat and transfer the.
Sauteed mushrooms and wilted spinach in garlic butter is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Sauteed mushrooms and wilted spinach in garlic butter is something that I have loved my entire life.
To begin with this recipe, we have to first prepare a few components. You can cook sauteed mushrooms and wilted spinach in garlic butter using 6 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Sauteed mushrooms and wilted spinach in garlic butter:
- Take 250 g mixed mushrooms, washed and chopped
- Get fresh spinach, washed and dried
- Take garlic
- Take butter
- Make ready Olive oil
- Take Salt and pepper
Add mushrooms and toss with garlic butter to coat. I've opted for sautéed mushrooms and spinach, a less-than-popular duo that are more often dished up apart than they are together. It marries the two veggies by punching up their flavors and textures with a Korean-inspired spin. Sautéed mushrooms and spinach are commonly served up a side to.
Steps to make Sauteed mushrooms and wilted spinach in garlic butter:
- Wash and chop the mushrooms. Wash and spin dry spinach in a salad spinner. Chop garlic and fry gently in olive oil and butter.
- When sizzling, add mushrooms. Cook on medium heat until the mushrooms release their water
- At this point add spinach and wilt down for 2-3 minutes. Add salt and pepper 😊
With tongs, toss the spinach in the buttery wine broth so that it's coated. Keep the heat on medium, so the broth is just bubbling. Squeeze both your pieces of lemon over the fish and spinach. This will brighten up the flavor (and help keep the spinach a vibrant green). Toss the lemon pieces in the pan.
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