Buttery Spinach and Mushrooms

Name: Buttery Spinach and Mushrooms
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters sliced baby portobello mushrooms; 473 milliliters fresh baby spinach; 1 Tbsp butter; 1 clove garlic, minced; 1 Tbsp heavy whipping cream; 118 milliliters thinly sliced leeks; 1 teaspoon fresh lemon juice; 1 Tbsp extra-virgin olive oil; 59 milliliters grated Parmesan; 0 teaspoons salt; 59 milliliters vegetable broth

Buttery Spinach and Mushrooms is a gluten free and primal side dish. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 110 calories, 3g of protein, and 9g of fat each. 1 person found this recipe to be scrumptious and satisfying. A mixture of olive oil, vegetable broth, heavy whipping cream, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 25 minutes.

Instructions

In a large skillet, melt the butter and olive oil together over medium-high heat.

Ingredients you will need

Olive Oil

Butter

Equipment you will use

Frying Pan

Add the mushrooms, and cook until they begin to soften, about 3 to 4 minutes.

Ingredients you will need

Mushrooms

Add the leeks and garlic, and cook until tender, about 3 minutes.

Ingredients you will need

Garlic

Leek

Add the broth, cream, lemon juice, and salt; cook for 2 minutes. Stir in the spinach, and lower the heat, stirring frequently, until the spinach is wilted, about 2 minutes.

Ingredients you will need

Lemon Juice